Easy Rice and Mushroom Casserole

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Salt

  Table

  ½ tsp or 3g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Cook the rice according to package directions, then set aside to cool to room temperature.
2. Preheat the oven to 350°F and place a rack in the middle. Lightly grease a 3-quart baking dish.
3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and a couple of pinches of salt, sauté until the mushrooms release liquid and start to brown.
4. Add onions and cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 1 more minute.
5. Remove from heat, add the cooked rice and half of the Parmesan cheese, and stir until combined.
6. In a large bowl, whisk eggs, cottage cheese, sour cream, and salt.
7. Add the rice mixture to the egg mixture and stir until well combined.
8. Transfer the mixture to the prepared baking dish and flatten with a spatula. Sprinkle the remaining Parmesan cheese on top and cover with foil.
9. Bake for 30 minutes, then remove the foil and bake for an additional 20 to 25 minutes until golden.
10. Serve warm.