Mushroom Casserole

Ingredients

• 8 ounces mushrooms, chopped I use Baby Bellas
• 1 large onion, well chopped
• 3 garlic cloves, chopped fine
• 3 cups rice, white, brown or wild rice, cooked and cooled to room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/3 cup parmesan cheese, Divided
• thyme or tarragon

Directions

1. 1

   Preheat oven to 350F degrees.

2. 2

   Spread butter or olive oil evenly into a 9x13 baking pan.

3. 3

   In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.

4. 4

   Add the onions and cook for another 4 or 5 minutes or until they are translucent.

5. 5

   Add the garlic and cook for another minute. Remove from heat.

6. 6

   Add the cooked rice to the skillet and stir until well combined.

7. 7

   In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

8. 8

   Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.

9. 9

   Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.