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Spinach and Rice Casserole Recipe

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This recipe for Spinach and Rice Casserole, by , is from Too Fat in the Fort Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lily M
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion finely chopped
1 medium red bell pepper, diced
1 clove garlic, minced
1 T. chicken broth
2 egg whites
1/3 cup skim milk
1/8 t. black pepper
1/8 t. dried basil
2 cups fresh spinach, cooked and drained
3 cups cooked rice

Directions:
Directions:
Preheat oven to 350. In medium saucepan, cook onion, red bell pepper and garlic in broth over medium heat, about 5 minutes or until tender; set aside.
Combine egg whites, milk, black pepper and basil in mixing bowl; stir well.
Add spinach, rice and cooked vegetables to egg white mixture. Mix well.
Coat 1-quart casserole dish with nonstick cooking cooking spray. Spoon rice mixture into casserole.
Bake, covered, 30 to 35 minutes or until heated through.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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