Mushroom Casserole

Name: Mushroom Casserole
Ingredients: 8 ounces mushrooms, chopped I use Baby Bellas; 1 large onion, well chopped; 3 garlic cloves, chopped fine; 3 cups rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature; 2 large eggs; 1 cup cottage cheese; 1/2 cup sour cream; 1/2 teaspoon salt; 1/3 cup parmesan cheese, Divided; thyme or tarragon

10 ingredients

9 steps

Ingredients

8 ounces mushrooms, chopped I use Baby Bellas
1 large onion, well chopped
3 garlic cloves, chopped fine
3 cups rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/3 cup parmesan cheese, Divided
thyme or tarragon

Directions

1

Preheat oven to 350F degrees.
2

Spread butter or olive oil evenly into a 9x13 baking pan.
3

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.
4

Add the onions and cook for another 4 or 5 minutes or until they are translucent.
5

Add the garlic and cook for another minute. Remove from heat.
6

Add the cooked rice to the skillet and stir until well combined.
7

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
8

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.
9

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.