| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains, Eggs |
|
Casseroles, Rice, Cheese |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
c |
Chopped onion |
| 3 |
|
Garlic cloves, minced |
| 1 |
c |
Chopped mushrooms |
| 1 |
ts |
EACH dried basil, thyme, marjoram, and cumin |
| 2 |
c |
Cooked beans |
| 2 |
c |
Cooked brown rice |
| 3 |
|
Eggs, slightly beaten |
| 2 |
c |
Low fat cottage/ricotta cheese (or combination) |
| 1/4 |
c |
Crumbled Feta cheese (optional) |
| 2 |
tb |
Soy sauce |
|
|
Salt |
|
|
Black pepper |
|
|
Cayenne to taste |
| 2 |
md |
Tomatoes, sliced |
| 1/2 |
c |
Grated parmesan cheese |
| 1/2 |
c |
Fine dry bread crumbs |
|
8 |
servings. |
INSTRUCTIONS
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
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods.
Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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