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Vericheesey casserole

Yield: 8 Servings

Ingredients:

• 1 ts Vegetable oil
• 1 c Chopped onion
• 3 Garlic cloves minced
• 1 c Chopped mushrooms
• 1 ts EACH dried basil thyme -marjoram and cumin
• 2 c Cooked beans
• 2 c Cooked brown rice
• 3 Eggs slightly beaten
• 2 c Low fat cottage/ricotta -cheese (or combination)
• 1/4 c Crumbled Feta cheese -(optional)
• 2 tb Soy sauce Salt Black pepper Cayenne to taste
• 2 md Tomatoes sliced
• 1/2 c Grated parmesan cheese
• 1/2 c Fine dry bread crumbs

Instructions:

Preheat oven to 350F. Heat oil in large skillet; saute 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. Makes 8 servings. Origin: Appeal Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens

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