Cauliflower, Rice & Swiss Cheese Casserole
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 ounces mushrooms, sliced
- 1 large onion, chopped
- 3 tablespoons butter, divided
- 1 lemon, juice of
- 1 head cauliflower, broken into florets
- 3 garlic cloves, minced
- 1 teaspoon basil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3 cups cooked brown rice
- 2 1⁄2 cups swiss cheese, grated
- 1⁄3 cup toasted walnuts, in pieces
directions
- Preheat oven to 350°.
- To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
- Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
- Stir in the lemon juice and sauté a minute more.
- Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
- Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
- Place in a casserole dish and bake, covered, for 30 to 40 minutes.
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RECIPE SUBMITTED BY
Meredith K.
Richmond, Virginia