A savory casserole is probably best-suited for dinner on a chilly autumn or winter evening. However, seeing as our highs of late up here in Northern Wisconsin have been in the mid-50s and low-60s, there has definitely been a feeling of fall in the air. (Though I'm sure we'll be back to warmer temperatures soon enough -- summer isn't over yet!) So I felt perfectly justified in spending a recent evening cooking up this savory and satisfying mushroom casserole.
Savory Mushroom Casserole (printer-friendly version)
makes 8 servings
1 tablespoon olive oil
8 ounces brown mushrooms, cleaned and chopped (tops and stalks)
pinch of fine sea salt
1 large white onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup plain Greek yogurt (nonfat, 2%, or whole)
1/2 teaspoon fine sea salt
1/3 cup freshly grated Parmesan cheese (plus more for garnish, if desired)
1 teaspoon fresh thyme, chopped
1. Preheat the oven to 350 degrees. Lightly grease an 8x8 square baking dish with butter, olive oil, or cooking spray. Set aside.
2. Add the olive oil to a large skillet and heat over medium-high heat. Add the mushrooms and salt and cook until most of the liquid has released and the mushrooms have softened and browned, 5-8 minutes. Add in the chopped onion and cook until golden brown, an additional 5-10 minutes. Stir in the garlic and saute until fragrant, about one minute. Remove the skillet from the heat and stir in the cooked brown rice.
3. In a separate bowl, whisk together the eggs, cottage cheese, Greek yogurt, and salt.
4. In a large bowl, stir together the egg mixture and the rice mixture until well combined. Spoon the casserole mixture into the prepped baking dish. Sprinkle evenly with the Parmesan cheese. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the casserole is bubbling and brown around the edges. Remove from the oven and top with the chopped thyme and additional Parmesan if desired.
(adapted from this 101 Cookbooks recipe)
makes 8 servings
1 tablespoon olive oil
8 ounces brown mushrooms, cleaned and chopped (tops and stalks)
pinch of fine sea salt
1 large white onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup plain Greek yogurt (nonfat, 2%, or whole)
1/2 teaspoon fine sea salt
1/3 cup freshly grated Parmesan cheese (plus more for garnish, if desired)
1 teaspoon fresh thyme, chopped
1. Preheat the oven to 350 degrees. Lightly grease an 8x8 square baking dish with butter, olive oil, or cooking spray. Set aside.
2. Add the olive oil to a large skillet and heat over medium-high heat. Add the mushrooms and salt and cook until most of the liquid has released and the mushrooms have softened and browned, 5-8 minutes. Add in the chopped onion and cook until golden brown, an additional 5-10 minutes. Stir in the garlic and saute until fragrant, about one minute. Remove the skillet from the heat and stir in the cooked brown rice.
3. In a separate bowl, whisk together the eggs, cottage cheese, Greek yogurt, and salt.
4. In a large bowl, stir together the egg mixture and the rice mixture until well combined. Spoon the casserole mixture into the prepped baking dish. Sprinkle evenly with the Parmesan cheese. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the casserole is bubbling and brown around the edges. Remove from the oven and top with the chopped thyme and additional Parmesan if desired.
(adapted from this 101 Cookbooks recipe)
We're having cool and cloudy (typical So Cal) morning here in Los Angeles. So I've been cranking up the oven too. GREG
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