2 medium onions-chopped
1 T butter
2 red bell peppers- chopped
1/4 c chicken broth
1 c mushrooms-sliced thin
1 clove garlic-minced
2 c cooked rice
1/2 c cottage cheese
1/2 c grated cheddar
1/3 c parmesan cheese
1 egg-beaten
2 t dill weed
1/3 c minced parsley
salt and pepper
--
1 T parmesan
1 T butter (softened)
1/3 c bread crumbs
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Preheat oven to 375.
Melt the butter over medium heat adding onions, bell pepper and broth.
Cook covered until soft, about 10 minutes.
Add the mushrooms and garlic, then continue cooking until almost all the liquid evaporates.
Add the rice and mix well.
In a medium sized bowl, combine cheeses, dill, egg, parsley and salt and pepper.
Fold this into the rice mixture (you'll need a large bowl).
Pour into buttered 9x9 baking dish.
Combine the bread crumbs, parmesan and butter.
Sprinkle over casserole and bake uncovered until a golden crust forms- 30 minutes.
1 T butter
2 red bell peppers- chopped
1/4 c chicken broth
1 c mushrooms-sliced thin
1 clove garlic-minced
2 c cooked rice
1/2 c cottage cheese
1/2 c grated cheddar
1/3 c parmesan cheese
1 egg-beaten
2 t dill weed
1/3 c minced parsley
salt and pepper
--
1 T parmesan
1 T butter (softened)
1/3 c bread crumbs
-----
Preheat oven to 375.
Melt the butter over medium heat adding onions, bell pepper and broth.
Cook covered until soft, about 10 minutes.
Add the mushrooms and garlic, then continue cooking until almost all the liquid evaporates.
Add the rice and mix well.
In a medium sized bowl, combine cheeses, dill, egg, parsley and salt and pepper.
Fold this into the rice mixture (you'll need a large bowl).
Pour into buttered 9x9 baking dish.
Combine the bread crumbs, parmesan and butter.
Sprinkle over casserole and bake uncovered until a golden crust forms- 30 minutes.