Soybean/Rice/Cheese Casserole
- Ready In:
- 2hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
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.