Vericheesey Casserole

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