Title: Vericheesey Casserole
Categories: Casserole Cheese Rice
Yield: 8 Servings

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

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

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