Name: Mushroom Casserole

Ingredients:

• 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• a bit of fresh tarragon, chopped

Instructions:

• Preheat oven to 350ºF degrees.
• Rub a medium-large baking dish (9x13 or slightly smaller) with a bit of olive oil or butter and set aside.
• In a large skillet over medium-high heat, sauté the mushrooms in a glug of olive oil.
• Stir every minute or so until the mushrooms have released their liquid and have browned a bit.
• Add the onions and cook for another 4 or 5 minutes or until they are translucent.
• Stir in the garlic, cook for another minute, and remove from heat.
• Add the rice to the skillet and stir until combined.
• In a medium bowl, whisk together the eggs, cottage cheese, sour cream, and salt.
• Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined, and then pour into your prepared baking dish.
• Sprinkle with 2/3 of the Parmesan cheese, cover with foil, and place in oven for 30 minutes.
• Remove foil and bake for another 20 or 30 minutes until hot throughout and golden along the edges.
• Sprinkle with the chopped tarragon and the remaining Parmesan, and enjoy.

Comments: 11/10/2013 - I substituted yogurt for the sour cream. It filled our largest casserole dish. It took 2 hours 10 minutes to prepare. Gail liked it.
11/7/2017 - I reduced the rice to 1 3/4 cups, increased the eggs to 3, and used 1/2 teaspoon of slat substitute. It fit in a 1 1/2 quart casserole dish. I baked for 20 minutes after the foil was removed. Gail called it “comfort food”. I thought it was somewhat salty.

Source: http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html

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