Vericheesey Casserole
Yield
8 servingsPrep
25 minCook
40 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | teaspoon |
cumin
|
|
| 2 | cups |
beans
cooked |
|
| 2 | cups |
brown rice
cooked |
|
| 3 | large |
eggs
slightly beaten |
|
| 2 | cups |
ricotta cheese
low-fat |
|
| ¼ | cup |
feta cheese
crumbled |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 2 | medium |
tomatoes
sliced |
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
bread crumbs
fine, dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
cumin
|
|
| 473 | ml |
beans
cooked |
|
| 473 | ml |
brown rice
cooked |
|
| 3 | large |
eggs
slightly beaten |
|
| 473 | ml |
ricotta cheese
low-fat |
|
| 59 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 2 | medium |
tomatoes
sliced |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
bread crumbs
fine, dry |
|
Directions
Preheat oven to 350℉ (180℃).
Heat oil in large skillet; sauté 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.
