Ovo-Lacto: Asparagus/Mushroom Casserole
Description
This hearty Asparagus and Mushroom Casserole is a comforting Italian-inspired dish that balances earthy mushrooms with fresh, spring-like asparagus. The base of fluffy brown rice provides a wholesome texture, while the addition of cashews or sunflower seeds adds a delightful crunch and nutty depth. Infused with aromatic garlic, marjoram, and black pepper, the flavors are robust yet balanced. Topped with melted mozzarella, this casserole offers a satisfying crunch and gooey richness. It is an excellent choice for weeknight dinners, potlucks, or when you need a substantial vegetarian main that feels luxurious but is simple to prepare. Serve warm for the best experience.Ingredients
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Cook the brown rice according to package instructions using the water. Once cooked, fluff with a fork and set aside to cool slightly.
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In a large mixing bowl, combine the cooked rice, chopped asparagus, chopped mushrooms, chopped onion, cashews (or sunflower seeds), minced garlic, black pepper, and marjoram.
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Beat the eggs lightly in a separate small bowl, then pour them over the rice and vegetable mixture. Stir gently until everything is evenly coated and combined.
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Pour the mixture into a greased 8-inch by 8-inch baking pan, spreading it out evenly.
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Sprinkle the grated mozzarella cheese evenly over the top of the casserole.
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Bake in the preheated oven for 40 minutes, or until the eggs are set, the cheese is bubbly and golden, and the top is lightly browned.
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Let the casserole rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 89.9kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.3mg1%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 3.5g15%
- Sugars 2.4g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Substitutions: For a vegan version, omit the eggs and cheese. You can replace the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a vegan cheese alternative or nutritional yeast for the topping.
Tip: Ensure the rice is fully cooked and slightly cooled before mixing with the eggs to prevent the casserole from becoming too wet or the eggs from scrambling too quickly.
Variation: Add other seasonal vegetables like spinach, bell peppers, or zucchini for extra nutrition and flavor.
