Friday, February 29, 2008

Vegetarian Casserole

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
  1. Saute onions, garlic, mushrooms, and herbs in butter until onions soften.
  2. Combine all ingredients but Parmesan, breadcrumbs, and tomatoes.
  3. Place mixture in greased 13x9-inch pan. Top with Parmesan/bread crumb mixture and sliced tomatoes.
  4. Bake at 350 degrees for 40 minutes, uncovered.

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