Categories: Casseroles, Vegetables, Cheese/eggs 
      Yield: 8 servings 
  
      1 ts Vegetable oil                            -cheese (or combination) 
      1 c  Chopped onion                     1/4 c  Crumbled Feta cheese 
      3    Garlic cloves, minced                    -(optional) 
      1 c  Chopped mushrooms                   2 tb Soy sauce 
      1 ts EACH dried basil, thyme,                 Salt 
           -marjoram, and cumin                     Black pepper 
      2 c  Cooked beans                             Cayenne to taste 
      2 c  Cooked brown rice                   2 md Tomatoes, sliced 
      3    Eggs, slightly beaten             1/2 c  Grated parmesan cheese 
      2 c  Low fat cottage/ricotta           1/2 c  Fine dry bread crumbs 
  
  Preheat oven to 350F.  Heat oil in large skillet; saute onion, garlic and 
  mushrooms until onion is nearly soft. Add all remaining ingredients except 
  final three.  Mix well and spread mixture in a large greased or sprayed 
  shallow baking dish. Arranged tomato slices over the top. Mix together 
  parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 
  8 servings. 
   
  Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. 
  Shared by: Sharon Stevens