YUM!! Mushroom Casserole!

YUM!! Mushroom Casserole!

Ok. Lots of you have been asking for this recipe. This is the best, most comforting of comfort food. I’ve been making this or a version of this for the last 7 or 8 years or so. This is comfort and satisfaction delivered but is also healthy and good for you! I love it!

I have adapted this directly from Heidi Swanson over at 101 Cookbooks!  I love her recipes and have been following her for a long time. I have her cookbook SuperNatural Foods and I can’t gush enough praise on her and her wonderful and accessible healthy recipes! There are endless variations to each recipe. Easy to veganize, easy to substitute and all taste great! I can’t recommend her enough!

So anyway! On with it here we go.

This is how I make it:

  • 1 lb brown mushrooms diced
  • 1 large sweet onion diced
  • 4 cloves garlic minced
  • 3 Cups riced Cauliflower
  • 2 eggs
  • 1/2 cup non fat sour cream
  • 1 cup low fat cottage cheese
  • 1 cup grated parmesan
  • S & P
  • Tarragon to taste

Preheat oven to 350 degrees.

Saute mushrooms until they give off water. Then add onions and garlic and sauté until translucent. Then add cauliflower rice and sauce until soft. Remove from heat and let cool down. In the meantime whisk eggs, cottage cheese , sour cream and salt and pepper together. Then add to mushrooms and mix well. Then put into an oiled casserole dish and and top with half the grated parmesan and cover and bake for 30 mins. Then remove cover and bake for 30 more minutes. Top with the rest of the parmesan cheese and broil for a minute then add tarragon and serve!

It’s SO good!! enjoy!!

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