Prep 45 mins
Cook 2 hrs
This recipe is a modified version of the Vericheesy Casserole found in the Original Moosewood Cookbook. I make this casserole in a double batch and freeze lunch size servings all year round. This also works well as a stuffing for a small pumpkin or squash for a vegetarian Thanksgiving main dish (Optionally add nuts to give the stuffing more crunch).
- 1 cup chopped onion
- 3 garlic cloves (crushed or minced)
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 4 tablespoons butter
- 2 cups raw shelled soybeans (edamame)
- 2 cups cooked brown rice
- 2 cups fat-free cottage cheese
- 1 cup grated mozzarella cheese
- 1⁄2 lb chopped mushroom
- 2 tablespoons soy sauce
- 4 eggs
- Cook the brown rice first since it takes the most time (1 hour in rice steamer).
- Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
- In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
- Remove from heat, add everything except the eggs and mix well.
- Lightly beat the eggs, add to mixture, and mix well.
- Spread mixture into casserole dish.
- Bake in 350 degree oven for 40 minutes.
A good start, but I will be making changes for next time. It was going very well, until time to add the soy sauce. I thought twice about it, but wanted to make the recipe as written. The 2 tbls was too overpowering, and dominated the whole casserole. Next time, I will use a sharp cheese unstead of mozarella and leave out the soy sauce all together. I also think using 2-3 green onions in place of the regular onions would be tasty. The savory spices are good in this recipe.