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Asparagus and Mushroom Casserole

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Serves: 4

Preparation Time: 15 min

Cooking Time: 40 min

Ingredients
  • 1 cup brown rice, uncooked
  • 2 cups water
  • 1 pound asparagus, cut into 2
  • 1/2 pound mushrooms, chopped
  • 1 medium onion, chopped
  • 1/4 cup cashews or sunflower seeds
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon marjoram
  • 1/4 cup grated swiss or mozzarella cheese
  • butter or margarine (to grease the pan)
Instructions
  1. Preheat the oven to 375 degrees F. Cook the rice, then mix with everything else except the cheese.
     
  2. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes.

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This recipe sounds scrumptious. Even if it is a hot dish it seems light and perfect for a hot summer's night. I'm not a big asparagus fan though. I thought about substituting that for zucchini. I guess nothing could be wrong with that. What I also like is that it is made with rice and I am a big rice fan.

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