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  • Spinach And Brown Rice Casserole

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    Spinach And Brown Rice Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    •     Vegetable Oil spray
    • 10 ounce fresh spinach Or possibly 10-ounce package frzn no-salt-added minced spinach, thawed
    • 3 c. cooked brown rice (about 1 c. uncooked)
    • 2 c. nonfat or possibly low-fat cottage cheese
    •     Egg substitute equivalent to 1 egg or possibly 1 egg
    • 1 Tbsp. all-purpose flour
    • 1 Tbsp. grated Parmesan cheese
    • 1/2 tsp dry thyme, crumbled
    •     Pepper to taste
    • 1 tsp light margarine
    • 1 1/2 c. minced onion (3 medium)
    • 3 med cloves, garlic, chopped, or possibly 1-1/2 tsp bottled chopped garlic
    • 8 ounce fresh mushrooms, sliced (2 to 2-1/2 c.)
    • 3 Tbsp. grated Parmesan cheese
    • 2 Tbsp. sunflower seeds

    Directions

    1. Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable oil spray.
    2. If using fresh spinach, remove large stems and tear leaves into bite-size pcs. If using frzn spinach, squeeze out moisture. Set aside.
    3. In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1 Tbsp. Parmesan, thyme, and pepper. Set aside.
    4. In a large saucepan, heat margarine over medium-high heat. Saute/fry onions and garlic till onion is translucent/soft, 2 to 3 min. Reduce heat to low and add in spinach and mushrooms. Cook, covered, for 3 to 5 min.
    5. Add in cottage cheese mix and blend well. Spoon mix into pan and sprinkle with 3 Tbsp. Parmesan and sunflower seeds. Bake, uncovered, for 25 to 30 min.

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