Ovo-Lacto: Asparagus/Mushroom Casserole

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.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 89.9

Dietary: Gluten-free, Vegetarian

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

1 cup Brown rice, uncooked
2 cups Water
1 pound Asparagus, trimmed and cut into 2-inch pieces
0.5 pound Mushrooms, chopped
1 medium Onion, chopped
0.25 cup Cashews or sunflower seeds
4 Eggs
4 Cloves garlic, minced
1 teaspoon Black pepper
1 teaspoon Marjoram
0.25 cup Grated mozzarella cheese

Directions

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Cook the brown rice according to package instructions using the water. Once cooked, fluff with a fork and set aside to cool slightly.
3
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.
4
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.
5
Pour the mixture into a greased 8-inch by 8-inch baking pan, spreading it out evenly.
6
Sprinkle the grated mozzarella cheese evenly over the top of the casserole.
7
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.
8
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.

Keywords: asparagus, brown rice, casserole, garlic, italian, marjoram, mozzarella, mushrooms, onion, vegetarian, cashews, oven baked, spring vegetables, comfort food

Read it online: https://www.chefs-mate.com/recipe/ovo-lacto-asparagus-mushroom-casserole/