Recipe Recap: Mushroom Couscous Casserole

HAPPY FATHER’S DAY!!!!  Here’s a pic of me and my pops from back in the day.

Remember the casserole I made the other night? It really was the perfect last-minute, vegetarian dinner for a father with a brand new baby like Randall – delicious with plenty of freeze-able leftovers!


Couldn’t be easier – sliced shrooms, onions and garlic…


…egg whites, Greek Yogurt, and cottage cheese.




…pat down and sprinkle…





Recipe Recap: Mushroom Couscous Casserole

(adapted from 101 Cookbooks)


  • 8 oz. package button mushrooms
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 cups Whole Wheat Couscous, cooked
  • 6 Tablespoons Egg Whites
  • 1 cup nonfat cottage cheese
  • 1/2 cup nonfat Greek Yogurt
  • 1/2 teaspoon salt
  • Couple handfuls Parmesan cheese


  1. Cook couscous according to package directions. Set aside. Chop the mushrooms, onions, and garlic.
  2. Sautee the mushrooms, then the onions in olive oil, season with salt and pepper, until translucent and lightly brown. Add the chopped garlic and turn off the heat. Add the couscous and stir.
  3. In a separate bowl, mix the egg whites, cottage cheese, yogurt, and salt.
  4. Combine everything and pour into a sprayed 9x13 pan. Sprinkle parmesan cheese on top, cover with foil, and put in 350 degree oven for 30 minutes. Remove the foil and continue baking for 20-30 minutes.


6 thoughts on “Recipe Recap: Mushroom Couscous Casserole

  1. Fran@ Broken Cookies Don't Count

    Lynn…this looks delicous! I’m going to give it a try! LOVE the photo of you and your Dad!

  2. Lindsay

    That IS crazy easy! We always buy mushrooms in this house and then struggle to use them all up, this is the PERFECT solution! Thanks!!…oh, and LOVE that pic of you and dadsie, S. Korea has shut down its out-of-country adoptions and my husband and I are heartbroken, after all our time here, we really wanted to adopt a Korean child! (if you aren’t Korean/are Korean I do not mean to offend. I mean this in the most endearing way possible…we love the culture and living in S. Korea)

  3. Sarah

    This sounds like the perfect dish to take over for my friends when they have their first baby! Thank you! What would you think about using Quinoa instead of Cous Cous?

    1. Lynn @ The Actor's Diet Post author

      i bet it would work great – the original recipe was for brown rice and i think you could use pretty much any grain…though i guess quinoa is technically a seed…

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