1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon fresh grated nutmeg
Freshly ground pepper to taste
1 cup cottage cheese
6 ounces whole wheat egg noodles, cooked and drained
12 ounces fresh broccoli florets, blanced and coarsely chopped
4 ounces shredded sharp white cheddar
3 tablespoons freshly grated Parmesan cheese
Preheat oven to 350
In a medium saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese.
Coat a 2-1/2 quart casserole dish lightly cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses.
Bake for 30-40 minutes, until bubbly.