Broccoli and Mushroom Casserole

I have had this recipe for so long I can't recall where I found it! Unlike most of my recipes this one couldn't possibly have come from Cooking Light..look at all of those yummy fat laden ingredients!! My hubby loves blue cheese and I only like it "in" stuff, so this recipe has been a hit for the both of us. I recently served it at dinner for friends and they loved it too! This is for you Kerri and Jenn!!

1/2 c. mayo
1/2 c. plain yogurt
1 1/4 c. shredded sharp cheddar cheese (must use sharp)
1/3 c. blue cheese dressing (go ahead and splurge on the good stuff)
2 eggs, uncooked
1/2 teaspoon salt
1 1/2 teaspoon pepper
6 c. broccoli, peeled stems and head, chopped and *blanched in salt water
12 oz. sliced mushrooms, sauteed in 1 Tablespoon butter
1 pkg. chicken flavored Ramen noodle soup, broken up

*To blanch: steam broccoli until tender-crisp, not wilted. Remove from steamer and submerge into a medium bowl of ice cold water and approx. 2- tablespoons salt (mix salt and water while broccoli is steaming to allow time for the salt to dissolve). This process stops the cooking and keeps you from having very overcooked broccoli in the casserole.
Preheat oven 350 degrees.
1. Sautee the mushrooms in 1 Tablespoon of butter while broccoli is steaming. Careful not to overcook. Set aside.
2. In large bowl combine mayo, yogurt, cheddar, blue cheese, eggs, salt and pepper, and flavor packet from the noodles.
3. Add the blanched broccoli and sauteed mushrooms to the wet mixture. Add the noodles.
4. Place in an 8X8 dish coated with nonstick cooking spray. Cook covered 45 minutes in 350 degree oven. Remove cover and bake an additional 15 minutes to brown. Cool 10 minutes.
Yields 6-8 servings