Mushroom Casserole
From valinkenmore 14 years ago
- 1 Hour to make
- Serves 8
A great, easy side dish filled with flavor. Hope you try it and like it!
Ingredients
- 8 ounces brown mushrooms (baby bellas) shopping list
- 1 large onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 3 cups cooked brown rice, room temperature shopping list
- 2 large eggs shopping list
- 1 cup cottage cheese shopping list
- 1/2 cup sour cream shopping list
- 1/2 teas. sea salt shopping list
- 1/2 cup grated parmesan cheese shopping list
- 2 tbsp. freshly chopped parsley shopping list
How to make it
- Preheat oven to 350 degrees. Rub a 9x13 or 11x7 baking dish with butter or olive oil.
- Saute mushrooms in a large skillet in 1 tbsp. olive oil sprinkled with a couple pinches of salt. Stir until mushrooms have released their liquid and browned a bit. Add onion and cook for 4-5 minutes until onions start to turn translucent. Stir in garlic and cook for another minute. Remove from heat. Add rice to skillet and stir to combine.
- In a medium bowl, whisk together eggs, cottage cheese, sour cream and salt.
- Combine rice mixture and cottahe cheese mixturte in a large bowl. Stir well until combined and tunr into casserole dish. Sprinkle with 1/2 parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake another 15-20 minutes until heated through. Remove from oven and sprinkle with remaining parmesan cheese and parsley.
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