Cheesy Rice-Vegetable Casserole

4 Servings            

1 chopped onion
Chopped broccoli, Brussels sprouts, or other green vegetable
8-12 mushrooms
1 tsp. marjoram
3 cloves garlic, pressed
1/2 lb tofu, sliced
4 oz. milk
6 oz cheddar cheese, grated
3/4 cup raw rice, cooked

Cook the rice.
Lightly steam green vegetable.
In a large skillet sauté the tofu over medium heat. Sprinkle with soy sauce on each side as it cooks.
Lightly sauté onion. Add mushrooms briefly.
Warm the milk over medium heat and stir in cheese.
Mix all vegetables and tofu together and add in the milk-cheese mixture, marjoram, and garlic.
Place rice in a greased 8-inch square baking dish.
Pour cheese-vegetable mixture over rice; do not stir.
Bake, uncovered, at 325 degrees for 25 minutes or until hot and bubbly.

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