A Really Great Mushroom Casserole

Directions

1. Pre­heat oven to 350°F degrees. Rub a medi­um-large bak­ing dish with a bit of olive oil or but­ter and set aside. The pan I use is slight­ly small­er than a clas­sic 9×13 bak­ing dish — just grab for some­thing in this ballpark.
2. In a large skil­let over medi­um-high heat sauté the mush­rooms in a glug of olive oil sprin­kled with a cou­ple pinch­es of salt. Stir every minute or so until the mush­rooms have released their liq­uid and have browned a bit. Add the onions and cook for anoth­er 4 or 5 min­utes or until they are translu­cent. Stir in the gar­lic, cook for anoth­er minute and remove from heat. Add the rice to the skil­let and stir until combined.
3. In a medi­um bowl whisk togeth­er the eggs, cot­tage cheese, sour cream, and salt.
4. Com­bine the rice mix­ture and cot­tage cheese mix­ture in a large bowl, stir until well com­bined and then turn out into your pre­pared bak­ing dish. Sprin­kle with ²⁄₃ of the Parme­san cheese, cov­er with foil and place in oven for 30 min­utes. Remove foil and bake for anoth­er 20 or 30 min­utes more or hot through­out and gold­en along the edges. Sprin­kle with the remain­ing Parme­san, and toast­ed almonds (and/​or tar­ragon) and enjoy.