Vericheesey casserole

Yield: 8 servings

Measure Ingredient
1 teaspoon Vegetable oil
1 cup Chopped onion
3 Garlic cloves, minced
1 cup Chopped mushrooms
1 teaspoon EACH dried basil, thyme, marjoram, and cumin
2 cups Cooked beans
2 cups Cooked brown rice
3 Eggs, slightly beaten
2 cups Low fat cottage/ricotta cheese (or combination)
¼ cup Crumbled Feta cheese (optional)
2 tablespoons Soy sauce
Salt
Black pepper
Cayenne to taste
2 mediums Tomatoes, sliced
½ cup Grated parmesan cheese
½ cup Fine dry bread crumbs

Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings.

Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens

Similar recipes