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rowangolightlyThis is how I'll do the broccoli/cheese/and rice casserole next time. This time, because of the rush, I used canned soup but next time, I'll make a white roux with a bit of flour and some half-n-half after I saute the veggies.
Incidentally, for my vegetarian friends, 101Cookbooks is a NIFTY newsletter and web-site for healthy cooking. She fusses a bit more than I would over some exotic ingredients but she's a fun read with a great attitude toward food, IMO.
Also, I will use the same cheezy French's onion as a topping next time too. *shrugs* Not healthy but SO good! And in the one I made yesterday, I used a combo of cheddar and co-jack cheese, no velveeta for me, thanks!
Mushroom Casserole Recipe
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. My additions or changes un-italicized
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature (or Basmati rice as we're not crazy about brown rice)
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1 cup cut-up broccoli, steamed to near-done, cooled
1 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese (add 1 cup combined cheddar and co-jack)
a bit of fresh tarragon, chopped (I used Penzey's pork chop seasoning and some Savory)
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Stir in the broccoli.Sprinkle with 1/3 of the 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 remaining Parmesan and French's onions and enjoy.
Serves about 8.
Incidentally, for my vegetarian friends, 101Cookbooks is a NIFTY newsletter and web-site for healthy cooking. She fusses a bit more than I would over some exotic ingredients but she's a fun read with a great attitude toward food, IMO.
Also, I will use the same cheezy French's onion as a topping next time too. *shrugs* Not healthy but SO good! And in the one I made yesterday, I used a combo of cheddar and co-jack cheese, no velveeta for me, thanks!
Mushroom Casserole Recipe
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. My additions or changes un-italicized
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature (or Basmati rice as we're not crazy about brown rice)
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1 cup cut-up broccoli, steamed to near-done, cooled
1 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese (add 1 cup combined cheddar and co-jack)
a bit of fresh tarragon, chopped (I used Penzey's pork chop seasoning and some Savory)
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Stir in the broccoli.Sprinkle with 1/3 of the 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 remaining Parmesan and French's onions and enjoy.
Serves about 8.
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