Rice and cheese casserole
Yield: 6 servings
Ingredients:
- 2 1/2 c Cooked brown rice -cheese
- 3 Green onions chopped 1/2 c Low-fat milk
- 1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard
- 1 ts Dill weed Nonstick vegetable spray
- 1/4 c Freshly grated Parmesan
Instructions:
Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) Calories: 225 Protein: 14 g Fat: 4 g Carbohydrates: 34 g Fiber: 2.5 g Cholesterol: 10 mg Sodium: 328 mg Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo RECIPE CLIPPED by Joan Johnson
