November 5, 2010
Below is a rough recipe because when I cook, I don't really measure out ingredients. Casseroles are pretty forgiving anyway.
Easy Vegetarian Casserole
Makes enough for 1 bread pan sized casserole dish, easily doubled
Inspired by Gourmet
Tomato sauce (I used my homemade version)
1 15oz can black beans, rinsed and drained
~2/3 cup brown rice, millet, or other whole grain
generous 1/2 cup 1% cottage cheese
a few handfuls of spinach, just wilted in the microwave (about 15 seconds)
~1/2 block firm tofu, drained and pressed
~1/4 cup medium hard or hard cheese, freshly grated (I used a mix of cheddar and gruyere)
~1/4 cup fresh whole wheat breadcrumbs
1/4 teaspoon salt
pinch of pepper
pinch of oregano
sprinkle of crushed red pepper flakes (optional)
Preheat your oven to 350 F.
Using your fingers, crumble the tofu into a small bowl. Mix in the rest of the topping ingredients and set aside.
Spread a thin layer of tomato sauce on the bottom of your pan. Top with all the black beans and spread to cover completely. Layer the brown rice above the black beans followed by a layer of tomato sauce to cover. Top the tomato sauce with roughly tablespoon-sized spoonfuls of cottage cheese, no need to spread these out. Add a layer of spinach over the cottage cheese and top with tomato sauce. Lastly, pour the topping evenly over and add a bit more grated cheese if desired.
Place in the oven and bake for 30- 45 minutes, until the casserole is warmed through. Move the dish to the top rack near the end of cooking to ensure a browned crust.