Recipe for Spinach and Brown Rice Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
Ingredients: ----------------
Vegetable Oil spray
10 oz fresh spinach OR 10-oz package frozen no-salt-added chopped spinach, thawed
3 cup cooked brown rice (about 1 cup uncooked)
2 cup nonfat or low-fat cottage cheese
Egg substitute equivalent to 1 egg or 1 egg
1 tbl all-purpose flour
1 tbl grated Parmesan cheese
1/2 tsp dried thyme, crumbled
Pepper to taste
1 tsp light margarine
1/2 cup chopped onion (3 medium)
3 med cloves, garlic, minced, or 1-1/2 tsp bottled minced garlic
8 oz fresh mushrooms, sliced (2 to 2-1/2 cups)
3 tbl grated Parmesan cheese
Instructions:
Instructions: Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable oil spray.

If using fresh spinach, remove large stems and tear leaves into bite-size pieces. If using frozen spinach, squeeze out moisture. Set aside.

In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1 tablespoon Parmesan, thyme, and pepper. Set aside.

In a large saucepan, melt margarine over medium-high heat. Saute onions and garlic until onion is translucent, 2 to 3 minutes. Reduce heat to low and add spinach and mushrooms. Cook, covered, for 3 to 5 minutes.

Add cottage cheese mixture and blend well. Spoon mixture into pan and sprinkle with 3 tablespoons Parmesan and sunflower seeds. Bake, uncovered, for 25 to 30 minutes.

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