Soybean/Rice/Cheese Casserole |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This recipe is a modified version of the Vericheesy Casserole found in the Original Moosewood Cookbook. I make this casserole in a double batch and freeze lunch size servings all year round. This also works well as a stuffing for a small pumpkin or squash for a vegetarian Thanksgiving main dish (Optionally add nuts to give the stuffing more crunch). Ingredients:
1 cup chopped onion |
3 garlic cloves (crushed or minced) |
1 teaspoon basil |
1 teaspoon thyme |
1 teaspoon marjoram |
4 tablespoons butter |
2 cups raw shelled soybeans (edamame) |
2 cups cooked brown rice |
2 cups fat-free cottage cheese |
1 cup grated mozzarella cheese |
1/2 lb chopped mushroom |
2 tablespoons soy sauce |
4 eggs |
Directions:
1. Cook the brown rice first since it takes the most time (1 hour in rice steamer).
2. Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
3. In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
4. Remove from heat, add everything except the eggs and mix well.
5. Lightly beat the eggs, add to mixture, and mix well.
6. Spread mixture into casserole dish.
7. Bake in 350 degree oven for 40 minutes.
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