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Cheesy Soybean and Rice Bake Casserole

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Ingredients

Adjust Servings:
1 cup chopped onion
3 garlic cloves (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 eggs

Nutritional information

308.8
Calories
143 g
Calories From Fat
15.9 g
Total Fat
7 g
Saturated Fat
134.6 mg
Cholesterol
423 mg
Sodium
20.5 g
Carbs
4.1 g
Dietary Fiber
3.7 g
Sugars
22.5 g
Protein
228g
Serving Size

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Cheesy Soybean and Rice Bake Casserole

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    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.

    • 185 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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