Spinach-Rice Casserole
Recipe from
Better Homes and Gardens
Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
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1small onion, chopped (1/3 cup)see savings
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1clove garlic, mincedsee savings
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1 tablespooncooking oilsee savings
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1 14-1/2-ounce canpeeled Italian-style tomatoes, cut upsee savings
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1 teaspoondried oregano or basil, crushedsee savings
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8-ouncestofu (fresh bean curd), drainedsee savings
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2 cupscooked brown ricesee savings
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1 10-ouncepackage frozen chopped spinach, thawed and well drainedsee savings
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1/2 cupshredded Swiss cheese (2 ounces)see savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1 tablespoonsesame seed, toastedsee savings
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Directions
1.
In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2.
Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3.
Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.
Nutrition information
Per serving: Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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