Brown Rice And Spinach Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 10 ounces frozen spinach
• 1/4 cup onion
• 1/2 cup mixed mushrooms
• 1 cup cooked brown rice
• 4 ounces cheddar cheese
• 1/3 cup skim milk
• 2 medium eggs
• 1/4 cup chicken broth
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon black pepper

Recipe

• 1 thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
• 2 beat the eggs, shred the cheese, combine, set aside.
• 3 mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! imo).
• 4 in a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. allow the broth to nearly cook away, while the onions become brown. watch it - don't let it burn. as the broth simmers away, add the remaining broth and the mushrooms. lower the heat as needed to maintain a low simmer. give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
• 5 combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
• 6 very important: be sure to use already-cooked rice.
• 7 (about cooking the rice ahead - i make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).