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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Spinach and Rice Casserole Recipe

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This recipe for Spinach and Rice Casserole is from Too Fat in the Fort Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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