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Spinach & brown rice casserole (lacto)

Yield: 8 Servings

Ingredients:

• 1 tb Vegetable oil
• 1 lg Onion; chopped
• 2 c Mushrooms; sliced
• 1 Clove garlic clove
• 1 Egg white
• 1 tb Whole wheat flour
• 2 c 1% lowfat cottage cheese
• 10 oz Frozen chopped spinach; drai
• 3 c Cooked brown rice Fresh ground black pepper - to taste
• 2 tb Parmesan cheese
• 2 tb Sunflower seeds

Instructions:

Heat oil in a large skillet and saute onion mushrooms and garlic until tender. In a small bowl mix egg white flour and cottage cheese. Add to sauteed vegetables along with spinach. Stir rice pepper thyme and 1 tablespoon of parmesan cheese. Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds. Bake at 375 F. degrees for at least 30 minutes. Nutrition (per serving): 193 calories Total Fat 5 g (22% of calories) Source: Sue Cochran CHE Date Published: 11/20/92 Culinary Hearts Kitchen : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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