Recipe: Spinach and Brown Rice Casserole (using cottage cheese, mushrooms and cooked rice)

SPINACH AND BROWN RICE CASSEROLE

1 tablespoon oil
1 large onion, chopped
2 cups mushrooms, sliced
1 clove garlic
1 egg
1 tablespoon whole wheat flour
2 cups low-fat cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups cooked brown rice
freshly ground black pepper
1/2 teaspoon thyme
2 tablespoons parmesan cheese (for topping)
2 tablespoons sunflower seeds (for topping)

Heat oil in a Dutch oven and saute onion, mushrooms and garlic until tender.

In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables along with spinach. Stir in rice, pepper, thyme and 1 tablespoon of parmesan cheese.

Turn into a greased 12x8-inch baking dish and top with remaining parmesan cheese and sunflower seeds.

Bake at 375 degrees F for at least 30 minutes.

Makes 8 servings
From: Recipelink.com
Source: American Heart Association Cookbook, Fourth Edition, 1984