Vericheesey casserole
8 servings
Ingredients
| Quantity | 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 |
Directions
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