Vericheesey Casserole from the Moosewood Cookbook

This is the Vericheesey Casserole recipe from the Moosewood Cookbook. It was pretty good - tasted kind of like stuffing! I modified the recipe by including broccoli (steamed) and cheddar cheese instead of mozzerella. Worth making again. Not dinner party material.

Ingredients:
1 teaspoon Vegetable oil
1 cup Chopped onion
3 cloves Garlic, minced
1 cup Chopped mushrooms
1 teaspoon Each: dried basil, thyme, marjoram, and cumin
2 cups Cooked soy beans
2 cups Cooked brown rice
3 Eggs, slightly beaten
2 cups Low fat cottage/ricotta cheese (or combination)
Mozzerella cheese
2 tablespoons Soy sauce
Salt
Black pepper
Cayenne to taste
2 medium Tomatoes, sliced
1/2 cup Grated parmesan cheese
1/2 cup Fine dry bread crumbs

Instructions:

Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three.

Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes.

Buy the book: http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304/ref=sr_1_1?ie=UTF8&s=books&qid=1247807533&sr=1-1