Mushroom and Brown Rice Casserole Recipe
As soon as I stumbled on this recipe, I just knew it would be the perfect addition to Thanksgiving dinner! We had our 1st of two Thanksgiving meals today, which was at my Mom's, and this dish turned out to be a big hit! I'm not a cottage cheese person whatsoever, so I was kinda skeptical, but after it's baked, you don't even know it's there! It's also a great, healthy addition to any meal. If you are a mushroom lover like myself, you definitely need to try this one out!
What you need:
2 tsp olive oil
8 oz package white mushrooms, sliced
8 oz package baby bellas, sliced
1 large onion, finely chopped
3 cloves garlic, minced
3 c. cooked brown rice, at room temp
2 eggs
1 c. small curd cottage cheese
1/2 c. sour cream
1/3 c. parmesan cheese, divided
salt and pepper
Directions:
Preheat the oven to 350˚ F. Lightly grease a 2 quart baking dish. In a large skillet over medium heat sauté the mushrooms, onions, salt and pepper in the olive oil, stirring occasionally, for about 5-7 minutes. Stir in garlic, and cook for an additional 2 minutes. Remove from the heat.
Add the rice to the skillet and stir to combine. (at this time I put the rice mixture into the baking dish, let it cool and refrigerated overnight to quicken prep time the next day, but you can just continue to the next steps if you'd like to make the whole recipe at once)
In a large bowl, whisk together the eggs, cottage cheese, sour cream, salt and pepper until smooth. Add to the rice mixture and stir gently until well blended. Sprinkle most of the Parmesan over the top, reserving a bit for finishing. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 20-30 minutes more, until the top is lightly browned. Top with remaining Parmesan. Enjoy!
Source: Slightly adapted from Rice and Beans Linky at Meet Penny
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