Tonight's dinner is a healthy mushroom casserole that I have made before. The recipe comes from 101 Cookbooks, which is a great food blog, and which also has the best recipe for banana bread that I have ever tried.
I made a few adjustments to the original recipe. I made all the dairy fat free, used greek yogurt instead of sour cream, and added some chicken for protein. I also used asiago instead of parmesan, because I had it in the house. The protein was a nice added touch, as it kept me fuller than the last time I made it when I did it with only the mushrooms. If you are vegetarian, I think you could add tempeh or smoked tofu, for some similar deliciousness. With the greek yogurt and cottage cheese there is already SOME protein though.
The recipe is here: Mushroom Casserole
This recipe is really versatile, and I think there are lots of ways you could spice it up. She suggests leafy greens, pine nuts, etc. I think that you could try different kinds of fresh herbs (sage would be AWESOME with the mushrooms), toasted walnuts, and add other veggies. If you added veggies with a high water content, I would be a bit careful, just because the casserole might fall apart a bit. As it is, I actually think it bakes up almost too firm, and next time I might see what happens if I use only one egg. Some people in the comments also substituted egg whites, and that seemed to work for them.
This is a great comfort food recipe, and it doesn't take too much active cooking time. Plus it makes a lot, so it could feed your whole family or, in my case, last for several meals!
Enjoy!
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