Very Cheesy Casserole

  Today’s recipe is a new one from our good ol’ stand-by, the Everything One-Pot Cookbook.
1 tsp peanut oil
1 c onion, chopped
3 cloves garlic, minced
1 c mushrooms, chopped
1 tsp dried basil
1 tsp thyme
1 tsp marjoram
1 tsp cumin
1 can kidney beans, drained
2 c brown rice, cooked
3 eggs, beaten
2 c ricotta cheese
1/4 c feta cheese, crumbled
2 Tbsp soy sauce
salt, pepper and cayenne to taste
2 medium tomatoes, sliced
1/2 c Parmesan cheese, grated
1/2 c bread crumbs
  Start by preheating your oven to 350 degrees.
  Heat your oil in a large skillet (make sure it’s ovenproof) and saute your onion, mushrooms and garlic until cooked and nearly soft.  Add your remaining ingredients, minus the tomatoes, Parmesan and bread crumbs and stir well to combine.
  Cover your mixture with slices of tomato and top with Parmesan and bread crumbs.  Place in the oven and allow to bake for 40 minutes.
  This one got a bit screwed up.  I didn’t buy any new feta at the store because I happened to have some in the fridge already.  When I opened the container the feta was in however, it became painfully clear that it was not something any of us wanted to be eating…so my version was absent cheese…and a fairly flavorful cheese at that.  If I remember I was out of one of the spices as well…so take it with a grain of salt when I say that this wasn’t bad, but wasn’t particularly flavorful.  I don’t know that I’ll be bothering to go back and make it again…I’m not a big fan of the beans and rice combination, so I’m not feeling terribly motivated to work for this, but if you do like beans and rice, give it a try…actually add all the ingredients and let me know what you think!
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