Dinner for a food blogger is often a race against time. I start cooking feeling very calm and serene, confident that I can finish everything according to plan, with everything timed to finish together. But then something always happens, and I begin to realize that once again I severely underestimated the time it would take. Taking too long means I loose the natural light and will eat late if I don’t starve before (I grew up eating dinner at 5:00 people, I can’t make it too late into the night without food). Then I begin to rush and inevitably forgot an ingredient, drop food on the floor, become super messy, or all of the above. My new nightly routine is rushing around the kitchen like with a chicken with its head cut off,quickly try to snap a semi-decent photo.
Casseroles are one of the foods that are notoriously hard to photograph, and this mushroom and wild rice casserole is no exception. This picture is my fourth or fifth attempt to capture a decent photo. This casserole may not be as cute as a cupcake, but I promise this casserole delivers. It’s deliciously cheesy, eggy, and mushroom-y (I like to add a y to the end of words to describe food if you can’t tell).
Casseroles have a bad rap and are often not the favorite dinner item on the menu. For years my family have talked about the horror when our mom dared to serve us what we deemed a “healthy casserole”. It had noodles, chicken, and…vegetables. How dare she. In hindsight, the casserole she served back then is pretty similar to dinners I make for myself now (but don’t tell her that, we still love to joke about that casserole).
Every family needs a casserole to talk about. Make this casserole your family’s healthy casserole.
On a side note, this week is only a 4 day week for me (!!!) since I am going back to Houston Friday for a friend’s wedding. Why is the week so much better when you have one less day (and get to go to Trader Joe’s over the weekend)?
1 1/2 cups wild rice mix
1 tablespoon olive oil
20 ounces mushrooms, sliced
1 red onion, chopped
1 tablespoon Worcestershire sauce
1 1/3 cup cottage cheese
1/2 cup sour cream
4 eggs, lightly beaten
1/4 teaspoon freshly grated nutmeg
Salt and pepper
1 ounce Romano cheese, grated
2 scallions, sliced
Preheat oven to 350°F.
Prepare rice according to instructions. Refrigerate until ready to use.
Heat a large skillet over medium heat. Coat pan in olive oil and heat for 1 minute. Add onion. Season with salt and pepper. Cook for 3-5 minutes. Add mushrooms and cook for an additional 4-5 minutes. Add Worcestershire and cook until mushrooms and onions are cooked through and all cooking liquid has evaporated. Refrigerate until ready to use.
In a large bowl, whisk cottage cheese, sour cream, eggs, and nutmeg together. Season with a generous pinch of salt and freshly cracked pepper. Fold in rice, mushrooms, and onions (make sure these ingredients have cooled). Fold in 3/4 of the Romano cheese, reserving the rest for topping.
Grease a large baking dish. Pour casserole mixture into pan. Top with remaining cheese. Cover with aluminium foil and bake for 25-30 minutes. Remove foil and continue to bake for 20-25 minutes, until golden brown on top. Top with green onions and serve immediately.
Serves 4 as a main dish, 6-8 as a side dish.