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
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Vericheesey Casserole - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Vericheesey Casserole Recipe. A recipe from the KC Main Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 3 : Eggs, Slightly Beaten 1 ts : Each Dried Basil, Thyme, 2 tb : Soy Sauce 2 md : Tomatoes, Sliced 2 c : Cooked Beans 1/2 c : Fine Dry Bread Crumbs 1/4 c : Crumbled Feta Cheese Black Pepper 1/2 c : Grated Parmesan Cheese 3 : Garlic; Minced Cayenne to Taste 1 c : Onions; Chopped 2 c : Cooked Brown Rice 2 c : Low Fat Cottage/ricotta 1 ts : Vegetable Oil 1 c : Chopped Mushrooms Salt