MUSHROOM CASSEROLE
Fresh Mushrooms, Rice (White, Brown or wild) OR Barley whichever you like baked into a great little side dish, with cottage cheese and sour cream for the creaminess.
Provided by kzbhansen
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Spread butter or olive oil evenly into a 9x13 baking pan.
- In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute 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.
- Add the garlic and cook for another minute. Remove from heat.
- Add the cooked rice to the skillet and stir until well 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. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
- Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.
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Naomi Muteti
[email protected]This casserole is so easy to make, and it's always a hit with my family. I highly recommend it!
Ihsan Bjr
[email protected]This casserole is a great make-ahead meal. I often make it on the weekend and then reheat it during the week for lunch or dinner.
Milon Roy
[email protected]I'm not a big fan of casseroles, but this one is an exception. It's light and fluffy, and the flavors are amazing.
Ian Kutama
[email protected]This casserole is a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry or a soup, and this casserole is the perfect way to use them up.
Mifleth murfillo
[email protected]I'm a vegetarian, and this casserole is one of my favorite meals. It's packed with protein and flavor.
oce_clanoffical SURGE
[email protected]I've never been a big fan of mushrooms, but this casserole changed my mind. The mushrooms are cooked to perfection, and the sauce is amazing.
Ryan Mumford
[email protected]This casserole is so creamy and comforting. It's the perfect meal for a cold winter night.
Mouhammad Khriess
[email protected]I love the combination of flavors in this casserole. The mushrooms, cheese, and bread crumbs are a perfect match.
MD Mahibul Haque Rahul
[email protected]This is my go-to recipe for mushroom casserole. It's simple, delicious, and always a hit.
Linda Dyson
[email protected]This casserole is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh or canned mushrooms.
Jeshua Nieves
[email protected]I've made this casserole several times, and it's always a hit. My family loves the creamy sauce and the tender mushrooms.
Arpon Roy
[email protected]This mushroom casserole is a real winner! It's easy to make, and the results are delicious. I especially love the crispy breadcrumb topping.