CJC937 Mushroom Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.5
- Total Fat: 11.1 g
- Cholesterol: 71.7 mg
- Sodium: 376.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.0 g
- Protein: 14.3 g
View full nutritional breakdown of CJC937 Mushroom Casserole calories by ingredient
Introduction
This is a quick and easy meatless casserole that goes great with a fresh salad. I make this on a weekend, divide the portions and freeze each separately for dinners during the busy work week.Sometimes I add a shredded carrot to give it some color. This is a quick and easy meatless casserole that goes great with a fresh salad. I make this on a weekend, divide the portions and freeze each separately for dinners during the busy work week.
Sometimes I add a shredded carrot to give it some color.
Number of Servings: 8
Ingredients
-
1/2 pound of brown mushrooms, chopped
3 C of cooked brown rice, room temperature
1 C cottage cheese
1/2 C sour cream
1 zuccini, chopped
1 large onion, chopped
2 large eggs
2 T fresh taragon, chopped
1 C grated parmesan cheese
3 cloves garlic, minced
1/2 tsp sea salt
1T olive oil
Directions
Heat oven to 350-degrees
Coat baking dish lightly with olive oil
In skillet, heat olive oil and mushrooms over medium high heat for about 5 minutes, stirring about each minute.
Add onions and cook another 5minutes.
Add zuccini, salt, and garlic and cook additional 1 minute. Remove from heat and add rice, stirring until completely mixed.
In medium bowl, mix eggs, sour cream, and cottage cheese. Blend well.
Add rice mixture to cheese mixture and blend completely.
Transfer rice mixture to baking dish. Sprinkle with two-thirds of parmesan cheese.
Cover with foil and bake for 30-minutes. Remove foil and cook an additional 30 minutes until top is brown and bubbly.
Remove from oven and let sit 10 minutes. While serving, sprinkle with taragon and remaining cheese.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CJC937.
Coat baking dish lightly with olive oil
In skillet, heat olive oil and mushrooms over medium high heat for about 5 minutes, stirring about each minute.
Add onions and cook another 5minutes.
Add zuccini, salt, and garlic and cook additional 1 minute. Remove from heat and add rice, stirring until completely mixed.
In medium bowl, mix eggs, sour cream, and cottage cheese. Blend well.
Add rice mixture to cheese mixture and blend completely.
Transfer rice mixture to baking dish. Sprinkle with two-thirds of parmesan cheese.
Cover with foil and bake for 30-minutes. Remove foil and cook an additional 30 minutes until top is brown and bubbly.
Remove from oven and let sit 10 minutes. While serving, sprinkle with taragon and remaining cheese.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CJC937.