| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Chopped onion |
| 1 | Minced clove garlic | |
| 1 | tb | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Chicken bouillon mix |
| 1 | c | Undiluted Carnation 2% Evaporated Milk |
| 1/3 | c | Water |
| 1 | c | Shredded Cheddar cheese |
| 1 | pk | Well trained thawed frozen chopped spinach (300g) |
| 1 1/2 | c | Cooked rice |
| Buttered bread crumbs |
INSTRUCTIONS
Melt butter in med. saucepan. Sauté onion and garlic until tender. Blend in flour, salt and bouillon mix. Gradually stir in e. milk and water. Cook and stir over mid. heat until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Stir in spinach and rice. Spoon into 1 quart casserole. Top with buttered crumbs. Bake in moderate oven (375) 20 to 25 minutes. Makes 5 or 6 servings. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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