Brown Rice and Mushroom Casserole

My sister told me about this site, 101cookbooks.  All the recipes are vegetarian and pretty healthy.  She has a recipe for black bean brownies that I am planning to try soon.  There are so many yummy things that I’ve put on my list of “to-make” recipes.  I may not ever find the time to make them all!  Anyway, this sounded so delicious and would pair well with the garlic and herb pork tenderloin I planned to make for dinner.  


This casserole came together really quickly.  I cooked the rice earlier in the day and kept it in the fridge until that evening.  I also prepped my onion and mushrooms in the afternoon.  I like cooking a dish like they do on food shows.  Bowls of pre-cut ingredients ready to go.  I almost felt like giving verbal instructions to my dog as I cooked this…but I decided against it.

The only hard part about this casserole is waiting the hour it takes to bake.  It smells so lovely that you’ll want to dig in as soon as the aroma starts to take over your kitchen.  Remember, patience is a virtue.  This is delicious.

I used brown rice, low fat cottage cheese, low fat sour cream, added 2 teaspoons of fresh chopped tarragon with the garlic to punch up the tarragon flavor.  Maybe I would add a bit more salt, or cook my rice with salt, next time.

Mushroom and Brown Rice Casserole

  • 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
  • 1 large onion, well chopped
  • 3 cloves garlic, finely chopped
  • 3 cups cooked brown rice, room temperature
  • 2 large eggs
  • 1 cup cottage cheese (low fat)
  • 1/2 cup sour cream (low fat)
  • 1/2 teaspoon fine grain sea salt
  • 2/3 cup freshly grated Parmesan cheese
  • 2 teaspoons plus a bit more fresh tarragon, chopped

Preheat oven to 350F degrees.  Spray a baking dish (I used a 9×9) with cooking spray.

In a large skillet over medium-high heat saute the mushrooms in olive oil and sprinkle with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent.


Stir in the garlic and 2 teaspoons tarragon, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.


In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined.


Turn out into your prepared baking dish. Sprinkle with 1/3 of the Parmesan cheese.

mushroom4 Cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with more of the chopped tarragon, and the remaining Parmesan and enjoy.


Serves about 8.