Vericheesey Casserole
- 1 ts Vegetable oil
- 1 c Chopped onion
- 3 Garlic cloves, minced
- 1 c Chopped mushrooms
- 1 ts EACH dried basil, thyme,
- -marjoram, and cumin
- 2 c Cooked beans
- 2 c Cooked brown rice
- 3 Eggs, slightly beaten
- 2 c Low fat cottage/ricotta
- -cheese (or combination)
- 1/4 c Crumbled Feta cheese
- -(optional)
- 2 tb Soy sauce
- Salt
- Black pepper
- Cayenne to taste
- 2 md Tomatoes, sliced
- 1/2 c Grated parmesan cheese
- 1/2 c Fine dry bread crumbs
Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and
mushrooms until onion is nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large greased or sprayed
shallow baking dish. Arranged tomato slices over the top. Mix together
parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes
8 servings.
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods.
Shared by: Sharon Stevens
mushrooms until onion is nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large greased or sprayed
shallow baking dish. Arranged tomato slices over the top. Mix together
parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes
8 servings.
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods.
Shared by: Sharon Stevens
