Spinach & brown rice casserole (lacto)

Yield: 8 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 large Onion; chopped
2 cups Mushrooms; sliced
1 \N Clove garlic clove
1 \N Egg white
1 tablespoon Whole wheat flour
2 cups 1% lowfat cottage cheese
10 ounces Frozen chopped spinach; drai
3 cups Cooked brown rice
\N \N Fresh ground black pepper to taste
2 tablespoons Parmesan cheese
2 tablespoons Sunflower seeds

Heat oil in a large skillet and saute onion, mushrooms and garlic until tender. In a small bowl, mix egg white, flour and cottage cheese. Add to sauteed vegetables along with spinach. Stir rice, pepper, thyme and 1 tablespoon of parmesan cheese. Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds. Bake at 375 F. degrees for at least 30 minutes. Nutrition (per serving): 193 calories Total Fat 5 g (22% of calories) Source: Sue Cochran, CHE, Date Published: 11/20/92, Culinary Hearts Kitchen :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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