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Vericheesey Casserole

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Submitted by NancyPeponis

YIELD

8 servings

PREP

25 min

COOK

40 min

READY

70 min

Ingredients

1 5
TEASPOON ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
1 237
CUP ML MUSHROOMS
chopped *
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML THYME *
1 5
TEASPOON ML MARJORAM *
1 5
TEASPOON ML CUMIN
2 473
CUPS ML BEANS
cooked
2 473
CUPS ML BROWN RICE
cooked
3 3
LARGE LARGE EGGS
slightly beaten
2 473
CUPS ML RICOTTA CHEESE
low-fat
¼ 59
CUP ML FETA CHEESE
crumbled
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X CAYENNE PEPPER
to taste *
2 2
MEDIUM MEDIUM TOMATOES
sliced
½ 118
CUP ML PARMESAN CHEESE
grated
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 411 26% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 743mg 31%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 25%
Sugars g
Protein 36g
Vitamin A 11% Vitamin C 13%
Calcium 24% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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