"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach and Brown Rice Casserole Recipe

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This recipe for Spinach and Brown Rice Casserole, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nikki Johnson
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
vegetable oil spray
10oz spinach (fresh or thawed)
Fresh spinach: tear into bite-size pieces
Frozen spinach: squeeze out moisture
3 c cooked brown rice
2 c lowfat cottage cheese
1 egg or substitute
1 tbsp all-purpose flour
1 tbsp grated Parmesan
1/2 tsp dried thyme
Pepper to taste
1 tsp light margarine
1.5 c chopped onion (3 mdm)
3 mdm garlic cloves, minced
or--1.5 tsp minced garlic
8 oz fresh mushrooms, sliced
3 tbsp grated Parmesan
2tbsp sunflower seeds

Directions:
Directions:
Preheat Oven to 375 F. Spray 9x13 with veg spray. Combine
rice, cottage cheese, egg substitute, flour, 1 tbsp Parm.
cheese, thyme & pepper. Set aside. In a saucepan, melt
margarine over mdm-hi heat, saute onion & garlic ‘til onion is
translucent (2-3 min). Reduce heat to low: add spinach &
mushrooms. Cook, covered for 3-5 min. Add cottage cheese
mixture & blend well. Spoon mixture into pan & sprinkle with 3
tbsp Parmasan & sunflower seeds. Bake, uncovered for 25-
30 minutes.

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