Spinach And Brown Rice Casserole

• 1 Tbsp. oil
• 1 large onion, chopped
• 2 c. mushrooms, sliced
• 1 clove garlic
• 1 egg
• 1 Tbsp. whole wheat flour
• 2 c. low-fat cottage cheese
• 1 (10 oz.) pkg. frozen chopped spinach, drained well
• 3 c. cooked brown rice
• 1/4 tsp. fresh cracked black pepper
• 1/2 tsp. dried thyme
• 2 Tbsp. Parmesan cheese
• 2 Tbsp. sunflower seeds

1. Preheat oven to 375u0b0.
2. Heat oil in a large skillet; add onions, mushrooms and garlic and saute until just tender.
3. Do not overcook.
4. In a bowl, combine egg, flour, cottage cheese and spinach; mix well and add rice, pepper, thyme and 1 tablespoon of Parmesan cheese.
5. Stir in sauteed vegetables and spoon in a lightly greased 12 x 8-inch casserole dish.
6. Top with remaining Parmesan cheese and sunflower seeds.
7. Bake 30 to 35 minutes. Serves 8.

oil, onion, mushrooms, clove garlic, egg, whole wheat flour, lowfat cottage cheese, well, brown rice, fresh cracked black pepper, thyme, parmesan cheese, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705510 (may not work)