Ingredients
-
1
-
3
-
1
-
1
-
1
-
4
-
2
-
2
-
2
-
1
-
1/2
-
2
-
4
-
-
Directions
Soybean/Rice/Cheese Casserole, 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) , 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 , 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)
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Steps
|
1
Done
|
Cook the Brown Rice First Since It Takes the Most Time (1 Hour in Rice Steamer). |
|
2
Done
|
Boil Soybeans With 4 Cups Water For 5 Minutes. Drain and Set Aside. |
|
3
Done
|
in a Large Stock Pan, Saute Onions Garlic Mushrooms and Herbs in Butter Until Onions Are Soft. |
|
4
Done
|
Remove from Heat, Add Everything Except the Eggs and Mix Well. |
|
5
Done
|
Lightly Beat the Eggs, Add to Mixture, and Mix Well. |
|
6
Done
|
Spread Mixture Into Casserole Dish. |
|
7
Done
|
Bake in 350 Degree Oven For 40 Minutes. |
