Beef with Brown Rice and Feta Casserole
INGREDIENTS:
1 ts Vegetable oil -cheese (or combination)
1 c Chopped onion 1/4 c Crumbled Feta cheese
3 Garlic cloves, minced -(optional)
1 c Chopped mushrooms 2 tb Soy sauce
1 ts EACH dried basil, thyme, Salt
-marjoram, and cumin Black pepper
2 c Cooked beans Cayenne to taste
2 c Cooked brown rice 2 md Tomatoes, sliced
3 Eggs, slightly beaten 1/2 c Grated parmesan cheese
2 c Low fat cottage/ricotta 1/2 c Fine dry bread crumbs
1 ts Vegetable oil -cheese (or combination)
1 c Chopped onion 1/4 c Crumbled Feta cheese
3 Garlic cloves, minced -(optional)
1 c Chopped mushrooms 2 tb Soy sauce
1 ts EACH dried basil, thyme, Salt
-marjoram, and cumin Black pepper
2 c Cooked beans Cayenne to taste
2 c Cooked brown rice 2 md Tomatoes, sliced
3 Eggs, slightly beaten 1/2 c Grated parmesan cheese
2 c Low fat cottage/ricotta 1/2 c Fine dry bread crumbs
Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings.
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens