Mushroom, Spinach, and White Bean Casserole

Recently, I have been on this casserole kick. Don’t know where it came from. I didn’t grow up with casseroles. When I hear the word “casserole,” I think of Paula Deen and her twang as she talks about adding mayonaisse and cream of mushroom soup to cans of green beans. Definitely not my kind of cooking. The other kind of casserole I kind of know are the hotdishes of the tater tot variety that I use to see at various Minnesota potluck dinners. Again, not my taste. Though I do love tater tots. One day I will turn tater tot hotdish in to a healthier me kind of dish.

This morning I cooked up some brown rice, and had a nice vegetable market haul sitting in my fridge. I decided to elevate the casserole and the brown rice in to a mighty tasty dinner. Behold, the healthy and hearty casserole!

Mushroom, Spinach, and White Bean Casserole (adapted from 101 Cookbooks)
Ingredients:

10 oz. chopped mushrooms (I used a mixture of crimini and white)
1 large onion, chopped
5 cloves of garlic, chopped
1.5 cups chopped spinach
1 can cannelini beans, drained and rinsed
3 cups cooked brown rice
2 eggs
1 cup cottage cheese
1/2 cup sour cream
1-2 handfuls of shredded cheese (I used cheddar and monterey jack)
1/2 tsp sea salt
1/3 cup parmesean cheese
2 tsp. tarragon
2 tsp. thyme
ground black pepper
2 tsp. red pepper flakes
2 tsp. Trader Joe’s Everyday Seasoning

Preheat oven to 350F degrees.

In a large pan saute the mushrooms in some olive oil. Add a bit of salt. Stir.

Add in the onions and garlic. Saute a few minutes. Add in the spinach and the beans. Let some of the liquid evaporate. Add in the rice mix well.

In a separate bowl, mix together the eggs, sour cream, cottage cheese, shredded cheese, and spices. 
Combine the rice mixture and cottage cheese mixture in a large bowl. Stir until well combined.

Pour mixture in to baking dish. I used a 9×13 and a 9×9. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes.

Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle some of the chopped tarragon, and the remaining Parmesan.

Enoy!