Top | Main Dishes
Mushroom Rice Casserole
(recipe, Katie Hickey)
I got this recipe from Heidi Swanson. It's a great way to use up leftover rice.
- ½ lb. (8 ounces) brown mushrooms, cleaned and chopped
- 1 large onion, well chopped
- 3 cloves garlic, finely chopped
- 3 cups cooked brown rice, room temperature
- 2 large eggs
- 1 cup cottage cheese (or plain Greek yogurt)
- ½ cup sour cream (light)
- ½ tsp. fine grain sea salt
- ⅓ cup freshly grated Parmesan cheese
- a bit of fresh tarragon or parsely or thyme, chopped
- Preheat oven to 350F degrees. Rub a medium baking dish with a bit of olive oil or butter or cooking spray and set aside. Last time I used a 9x13 baking dish and the casserole was too thin. I'd try 8x8 next time.
- Saute the mushrooms and onions with any flavors you like. I like them sauted with shallots and white or marsala wine. Add the garlic just at the end of cooking.
- In a medium bowl whisk together the eggs, cottage cheese or yogurt, sour cream, and salt.
- Combine the rice mixture and egg mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with ⅔ of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped herbs, and the remaining Parmesan and enjoy.
- Serves about 6.