What does the word casserole bring to your mind?
It brings to mine: cheesy and fattening comforting dishes. Delicious yes, yet not quite healthy for the heart and your muscles. So, I was unsure what to call this meal. It is adapted from Whole Foods Portobello and Asparagus Egg Strata.
A Strata again utilizes cheese, however also typically incorporates a bread. Carbs from bread are good, yes. However, I wanted more nutrient dense carbs then just empty ones from white bread. Sorry white bread.
Instead of bread I chose to use Trader Joe’s Brown Rice noodles. Since I used noodles what is this dish now called? I’ll stick with Healthy Casserole. Still garlicky and cheesy, but providing more nutrients while keeping you full without weighing you down.
Healthy Mushroom and Asparagus Casserole
1 Tbsp Extra Virgin Olive Oil
1 1/2 Cups chopped Yellow Onion
1/4 Tsp dried Thyme
4 cloves Garlic minced
1 8 ounce package of chopped mushrooms
1 half pound of asparagus cut in half
1 Tsp salt
1 cup Almond Milk
2 Tbsp Dijon Mustard
3 Tbsp chopped Parsely
Black Pepper to taste
8 ounces of brown rice noodles cooked according to directions
4 ounces of plain goat cheese crumbled
1. Preheat oven to 375 degrees F.
2. Heat oil in large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes.
3. Add minced garlic, asparagus and 1/2 tsp of salt and cook 5 more minutes. Set aside.
4. In separate bowl whisk together eggs, milk, mustard, parsley, pepper and remaining salt.
5. In greased 9X13 baking dish, spread half of cooked noodles over the bottom covering the dish.
6. Top with half of mushroom mixture and 1/3 of goat cheese. Layer with remaining noodles and mushroom mixture.
7. Pour egg mixture over the top. Sprinkle remaining goat cheese over top.
8. Place in oven, bake for 45 minutes until top is golden brown.
9. Remove from oven, and let set for 10 minutes before serving.