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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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 king arthur unbleached all-purpose flour |
1/4 cup egg substitute |
2 cups (16 ounces) 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 |
Directions:
1. In a nonstick 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 11-in. x 7-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. Yield: 12 servings.
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