| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Casseroles, Vegetables, Cheese/eggs |
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 |
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 8 servings.
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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