Soybean/Rice/Cheese Casserole Recipe

Name: Soybean/Rice/Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 3 garlic cloves (crushed or minced); 1 teaspoon basil; 1 teaspoon thyme; 1 teaspoon marjoram; 4 tablespoons butter; 2 cups raw shelled soybeans (edamame); 2 cups cooked brown rice; 2 cups fat-free cottage cheese; 1 cup grated mozzarella cheese; 12 lb chopped mushroom; 2 tablespoons soy sauce; 4 eggs

Servings: persons

1 cup chopped onion
3 garlic cloves (crushed or minced)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
4 tablespoons butter
2 cups raw shelled soybeans (edamame)
2 cups cooked brown rice
2 cups fat-free cottage cheese
1 cup grated mozzarella cheese
12 lb chopped mushroom
2 tablespoons soy sauce
4 eggs

1
Cook the brown rice first since it takes the most time (1 hour in rice steamer).
2
Boil soybeans with 4 cups water for 5 minutes.
3
Drain and set aside.
4
In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
5
Remove from heat, add everything except the eggs and mix well.
6
Lightly beat the eggs, add to mixture, and mix well.
7
Spread mixture into casserole dish.
8
Bake in 350 degree oven for 40 minutes.

1476

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chopped onion, 3 garlic cloves (crushed or minced), 1 teaspoon basil, 1 teaspoon thyme, and more.

Yes, Soybean/Rice/Cheese Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soybean/Rice/Cheese Casserole

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