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Soybean/Rice/Cheese Casserole

Recipe #275335 | 2¾ hours | 45 min prep | SERVES 8 (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #709327

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).

Posted on: Jan 2, 2008

Print Recipe

Ingredients

  • 1 cup chopped onion
  • 3 garlic clove (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 egg

    • Directions

    1. 1
      Cook the brown rice first since it takes the most time (1 hour in rice steamer).
    2. 2
      Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
    3. 3
      In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
    4. 4
      Remove from heat, add everything except the eggs and mix well.
    5. 5
      Lightly beat the eggs, add to mixture, and mix well.
    6. 6
      Spread mixture into casserole dish.
    7. 7
      Bake in 350 degree oven for 40 minutes.

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    Featured Reviews for This Recipe

    From: didyb

    On Mar 24, 2008

    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.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (228g)

    Recipe makes 8 servings

    Calories 308
    Calories from Fat 143 (46%)
    Amount Per Serving %DV
    Total Fat 15.9g 24%
    Saturated Fat 7.0g 35%
    Monounsaturated Fat 4.4g
    Polyunsaturated Fat 3.1g
    Trans Fat 0.0g
    Cholesterol 134mg 44%
    Sodium 422mg 17%
    Potassium 452mg 12%
    Total Carbohydrate 20.5g 6%
    Dietary Fiber 4.1g 16%
    Sugars 3.7g
    Protein 22.5g 44%
    Vitamin A 423mcg 8%
    Vitamin B6 0.3mg 16%
    Vitamin B12 1.0mcg 16%
    Vitamin C 3mg 5%
    Vitamin E 1mcg 4%
    Calcium 156mg 15%
    Iron 3mg 19%

    detailed view...

    how is this calculated?

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