Wednesday, January 19, 2011

Kathleen's Spinach and Rice Casserole

Do you have a favorite dish that reminds you of your childhood? I have several and this is one of them. It's a recipe my Mom used to make and she got it from her friend Kathleen, hence the name. It's comforting and warm, perfect for a cold winter evening. The brown rice is full of fiber but takes awhile to cook so I like to assemble this a day in advance, cover and stash in the fridge and then bake it for dinner tonight. It would make a great side dish or in our house we serve it as the main course with a nice green salad on the side. Both our boys (ages 1 & 3) loved it and ate a ton. If you want to pump up the heat, I like adding some diced jalapeƱos. Enjoy!

Recipe: (Serves 4)
Ingredients:
2 cups cooked brown rice (1 cup raw prepared per package instructions)
2 (10 oz) boxes frozen spinach, thawed & drained
1 cup low fat cottage cheese (8oz)
1 small can diced green chilies
1 egg, beaten
1 1/4 cups Monterey Jack cheese, shredded

Directions:
1. Preheat oven to 375'F. Squeeze any excess water from spinach.
2. Mix all ingredients and 1 cup of the cheese together in a large bowl until well combined.
3. Spoon mixture into an 8x8 inch glass baking dish and top with remaining 1/4 cup of cheese. Bake at 375'F for 50 minutes - 1 hour or until cheese is melted and golden.

1 comment:

stephaniegetsreal said...

I found you on Menu Plan Monday. This recipe looks great - I think I'll try it next week!

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