Spinach & Brown Rice Casserole
Submitted by chefmaster
Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.
YIELD
8 servingsPREP
15 minCOOK
40 minREADY
55 minThis is the kind of casserole that sneaks a serious amount of spinach into dinner without anyone complaining.
Brown rice, sauteed mushrooms, and low-fat cottage cheese get stirred together with chopped spinach, then baked until bubbly with a Parmesan and sunflower seed crust on top.
It’s whole grain, high in protein, and feeds eight people from a single pan.
Great for meal prep, potlucks, or just getting through the week with leftovers that actually reheat well.
Pro Tips
- Cook your brown rice ahead of time. Day-old rice from the fridge works even better since it won’t get mushy in the casserole.
- Squeeze the frozen spinach dry in a kitchen towel. Excess water will make the filling soupy.
- Don’t skip the sunflower seeds on top. They add a nutty crunch that contrasts with the creamy filling.
- Let the casserole rest 10 minutes after baking so it slices cleanly.
Ingredients
Directions
Heat oil in a large skillet and sauté onion, mushrooms and garlic until tender.
In a small bowl, mix egg white, flour and cottage cheese.
Add to sautéed vegetables along with spinach.
Stir rice, pepper, thyme and 1 tablespoon of parmesan cheese.
Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds.
Bake at 375℉ (190℃) degrees for at least 30 minutes.
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