Spinach And Rice Casserole (elvis’s Cookbook)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Appetizers, Cheese, Rice, Vegetables | 4 | Servings | |
INGREDIENTS
| 10 | oz | Pkg Frozen Chopped Spinach |
| 1/4 | c | Butter |
| 1 | c | Mushrooms, sliced |
| 1/2 | c | Chopped Onion |
| 1 | Clove Garlic, minced | |
| 3 | c | Cooked White Rice |
| 1/2 | c | Cheddar Cheese, Shredded |
| 2 | Eggs | |
| 12 | oz | Can Evaporated Milk |
| 1 | T | Water |
| Salt And Pepper, to taste | ||
| minutes. |
INSTRUCTIONS
Prepare the spinach according to package directions. Drain well. In a saucepan melt the butter and saute the mushrooms, onion, and garlic until tender. In a large bowl combine the mushroom mixture, spinach, rice, and cheddar cheese. Transfer the mixture to a casserole dish. In a separate saucepan heat together the eggs, milk, water, salt&pepper. Pour the liquid over the spinach mixture and mix well. Bake at 350 for Make 4 servings. Recipe By : Suzy Waterman <suzy@LFS.LORAL.COM> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 229
Total Fat: 26g
Cholesterol: 163mg
Sodium: 446.6mg
Potassium: 673.5mg
Carbohydrates: 48.6g
Fiber: 3.7g
Sugar: 10.5g
Protein: 19.6g