My good friend Rachel gave me this recipe as part of a small collection when I got married. It's yummy! It can be served to all ages, as long as your babies have had all the ingredients before, because it's a nice, soft texture. We've even eaten it without the mushrooms and tomatoes (having everything else on hand), and it's still good!
- 4 tablespoons butter
- 1/2 pound mushrooms, chopped
- 1 cup chopped onion (1 medium)
- 2-3 cloves garlic, crushed
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 (15-ounce) can Navy beans (drained and rinsed)
- 2 cups cooked brown basmati rice
- 2 cups cottage cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons soy sauce
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup fine breadcrumbs
- sliced tomatoes
- Saute onions, garlic, mushrooms, and herbs in butter until onions soften.
- Combine all ingredients but Parmesan, breadcrumbs, and tomatoes.
- Place mixture in greased 13x9-inch pan. Top with Parmesan/bread crumb mixture and sliced tomatoes.
- Bake at 350 degrees for 40 minutes, uncovered.
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