Spinach and Brown Rice Casserole (Lacto)

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

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. 1.80?