Vericheesey Casserole

Three cheeses, brown rice, and beans baked under a layer of fresh tomatoes with a Parmesan breadcrumb crust. This is a vegetarian casserole that actually fills you up and doesn’t apologize for it.

Ricotta gives the base a creamy, almost lasagna-like body, while feta adds sharp, salty pops throughout. The mushrooms, garlic, and a blend of basil, thyme, marjoram, and cumin build a savory depth that keeps this from tasting bland or one-note. A splash of soy sauce deepens everything without making it taste Asian.

Arrange the tomato slices in a single layer across the top before adding the breadcrumb-Parmesan mixture. The tomatoes release their juice as they bake, which keeps the casserole moist underneath while the crumb topping crisps up.

Chef Tips

• Use day-old brown rice. Freshly cooked rice holds too much moisture and can make the casserole watery.
• Squeeze excess liquid from the ricotta through a fine mesh strainer. Wet ricotta leads to a soggy center.
• Saute the mushrooms until they release their water and start to brown. Undercooked mushrooms dump liquid into the casserole during baking.
• Let it rest 10 minutes after pulling from the oven. It firms up and slices much cleaner.

Variations

• Swap brown rice for quinoa or farro for a nuttier grain base.
• Add chopped spinach or kale to the filling for extra greens.
• Use cottage cheese in place of ricotta for a lighter, more protein-rich version.