• 12 servings
  • 25 minutes preparation
  • 30 minutes baking

This has become Alternative’s most popular frozen dinner. I would suggest the addition of cup coarsely chopped walnuts sprinkled over the top.

  • 1 lb. fresh or dried linguine (or other flat pasta)
  • 1 bunch (1 lb.) broccoli
  • 4 tbsps. butter
  • 1 1/2 cups chopped onion
  • 1 lb. mushrooms, sliced (5 cups)
  • 2 cloves garlic
  • 3 cups milk
  • 1 cup yogurt
  • 1 cup grated Parmesan cheese
  • 1 cup “cooking” cheese such as edam, gruyere or cheddar
  • 2 tbsps. tomato paste
  • 1/4 tsp. cayenne

Cook pasta in boiling, lightly salted water for four minutes. (Dried pasta will take about eight minutes.) Refresh in cold water.

Cut an “X” in the stem of each piece of broccoli. Steam until bright green (about six minutes). Refresh in cold water. Cut into bite-size pieces.

Heat butter in frying pan on medium-high heat. Fry onion until softened. Add mushrooms and garlic and fry for another five minutes.

Whisk together milk, yogurt, parmesan, half the “cooking” cheese, tomato paste and cayenne. Stir in pasta, broccoli and fried ingredients. Turn into two buttered two-quart casseroles. Sprinkle on remaining “cooking” cheese (and nuts).

Freeze in the coldest part of the freezer. Bake in a 350 degrees F. oven until lightly browned (about 40 minutes if not yet frozen or one hour if still frozen). Accompany with a side vegetable such as candied rutabaga.