Easy Rice and Mushroom Casserole

Easy Rice and Mushroom Casserole

Barely adapted from 101Cookbooks


Serves 6

½ lb / 8 oz white button mushrooms (or brown mushrooms), clean and roughly chopped

1 onion, finely chopped

1 garlic clove, minced

3 cups cooked rice, at room temperature (I used brown rice)

2 large eggs

1 cup cottage cheese

½ cup sour cream (or yogurt)

½ teaspoon salt

¼ cup freshly grated Parmesan cheese, divided


Preheat oven to 350°F (175°C) and place a rack in the middle. Lightly grease a 3 quart baking dish and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms, a couple of pinches of salt, and sauté until the mushrooms have released some of their liquid and start to brown. Add onions and cook for further 5 minutes, stirring every now and then. Stir in the garlic and cook for 1 further minute.

Remove from the heat, add cooked rice, ¼ cup of Parmesan cheese, and stir until combined. Set aside.

In a large bowl whisk eggs, ricotta cheese, yogurt, and salt.

Add rice mixture and stir until well combined.

Turn out into the prepared baking dish and flatten out using a spatula. Sprinkle remaining Parmesan cheese and cover with foil.

Bake for 30 minutes, then remove the foil and bake for further 20 to 25 minutes, until golden.