Spinach Rice Casserole

• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon all-purpose flour
• 1/4 cup egg substitute
• 2 cups fat-free cottage cheese
• 2 cups cooked instant brown rice
• 2 tablespoons grated Parmesan cheese, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 tablespoons sunflower kernels

1. In a skillet that has been coated with cooking spray, saute mushrooms, onion and garlic until tender. Add spinach. In a large bowl, combine the flour and egg substitute until smooth. Stir in cottage cheese, rice, 1 tablespoon Parmesan cheese, thyme, pepper and mushroom mixture; mix well. Transfer to an 11x7-in. baking dish that has been coated with cooking spray. Sprinkle with sunflower kernels and remaining Parmesan cheese. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

mushrooms, onion, garlic, spinach, flour, egg substitute, cottage cheese, brown rice, parmesan cheese, thyme, pepper, sunflower kernels

Taken from www.tasteofhome.com/recipes/spinach-rice-casserole/ (may not work)