SPINACH RICE CASSEROLE

Spinach Rice Casserole image

From East Troy, Wisconsin, Kathleen Taugher shares a blend of spinach, mushrooms, brown rice and cottage cheese that's hearty enough to serve as a main dish. The creamy casserole gets nice crunch from sunflower kernels sprinkled on top.

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups sliced fresh mushrooms
1 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1/4 cup egg substitute
2 cups fat-free cottage cheese
2 cups cooked instant brown rice
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons sunflower kernels

Steps:

In a skillet that has been coated with cooking spray, saute mushrooms, onion and garlic until tender. Add spinach. In a large bowl, combine the flour and egg substitute until smooth. Stir in cottage cheese, rice, 1 tablespoon Parmesan cheese, thyme, pepper and mushroom mixture; mix well. Transfer to an 11x7-in. baking dish that has been coated with cooking spray. Sprinkle with sunflower kernels and remaining Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

*** Explore more Spinach Rice Casserole Recipes »

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