Spinach and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The original name was a little unappetizing, so I changed it for everyday use. It's really good. Calls for fresh spinach, but I don't see why you couldn't use frozen if you wanted. I also used dried parsley instead of fresh. Ingredients:
1 cup minced onion |
2 tablespoons chicken stock |
1 lb fresh spinach |
3 cups cooked rice |
1 cup low fat cottage cheese |
1/2 cup shredded cheddar cheese |
1/4 cup egg substitute |
3 tablespoons fresh parsley |
1 1/2 teaspoons dill weed |
Directions:
1. Preheat oven to 375.
2. Spray 2 qt casserole dish with nonstick spray.
3. In large skillet, saute onions and stock until soft.
4. Add spinach and cook over low heat until the spinach is wilted and all the liquid is evaporated, stir constantly.
5. In large bowl, combine the remaining ingredients.
6. Fold in spinach mixture.
7. Spoon into prepared dish and bake 25 min.
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