Mushroom and Brown Rice Casserole

When I first saw this Mushroom and Brown Rice Casserole I knew I had to make it. My husband and I love rice so I try to use brown rice whenever I can because it's healthy and I love the nutty taste too. This casserole is full of mushrooms and onions and a couple of ingredients that may surprise you. Cottage cheese, sour cream; are you surprised? Anyway, this is delicious. I only made a half of recipe for just my husband and I. It was enough for dinner and leftovers the next day. This is now my favorite brown rice recipe. If you are a rice lover, you should give this casserole a try.

Mushroom and Brown Rice Casserole
slightly adapted from Annie's Eats - I made half of the recipe, and it made 3 - 4 side servings. Double the recipe if you need more.

2 teaspoons olive oil
4 ounces of mushrooms - I used Baby Bellas
1/2  of a red onion, finely diced
1 clove garlic, minced or pressed
1 1/2 cups cooked brown rice
1 egg
1/2 cup cottage cheese - regular,or low fat
1/4 cup sour cream - I used low fat
1/4 teaspoon salt
black pepper to taste
3 tablespoons fresh grated Parmesan cheese
parsley for garnish - optional

Give the mushroom a rough dice and then saute in oil in a skillet over medium heat. when they have released their liquid, add the onions to skillet. When softened, add the minced garlic and cook until fragrant, about 30 seconds. In a bowl, combine the egg, sour cream, cottage cheese and salt. Stir in about 1 1/2 tablespoons of the Parmesan cheese. Mix in the rice and the mushroom mixture and pour into a greased 1 quart casserole dish. Cover with foil and bake at 350 degrees F. for 30 minutes. Remove foil and bake 15-20 minutes more. Remove dish from oven. Top with the remaining Parmesan cheese. Garnish with parsley and enjoy!