Spinach rice au gratin

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
½ cup Chopped onion
1 Minced clove garlic
1 tablespoon Flour
½ teaspoon Salt
½ teaspoon Chicken bouillon mix
1 cup Undiluted Carnation 2% Evaporated Milk
⅓ cup Water
1 cup Shredded Cheddar cheese
1 pack Well trained thawed frozen chopped spinach (300g)
1½ cup Cooked rice
Buttered bread crumbs

Melt butter in med. saucepan. Sauté onion and garlic until tender. Blend in flour, salt and bouillon mix. Gradually stir in e. milk and water. Cook and stir over mid. heat until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Stir in spinach and rice. Spoon into 1 quart casserole. Top with buttered crumbs. Bake in moderate oven (375) 20 to 25 minutes. Makes 5 or 6 servings.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.

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