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My Fitness Vegetable Rice Casserole

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Ingredients

Adjust Servings:
2 tablespoons olive oil
2 medium onions, sliced
2 1/2 cups baby bella mushrooms, sliced
3 garlic cloves, peeled and minced
2 cups fresh spinach (1/2 cup frozen spinach)
4 cups cooked brown rice
1/2 cup grated cheese
2 cups skim milk
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheese

Nutritional information

232.9
Calories
70 g
Calories From Fat
7.9 g
Total Fat
2.9 g
Saturated Fat
10.3 mg
Cholesterol
471.7 mg
Sodium
32.3 g
Carbs
2.5 g
Dietary Fiber
1.2 g
Sugars
8.3 g
Protein
215g
Serving Size

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My Fitness Vegetable Rice Casserole

Features:
  • Gluten Free
Cuisine:

Creamy veggie and rice dish

  • 70 min
  • Serves 8
  • Easy

Ingredients

Directions

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My Fitness Vegetable Rice Casserole, Creamy veggie and rice dish, Creamy veggie and rice dish


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Steps

1
Done

Preheat Oven to 375 Degrees F.

2
Done

Heat Olive Oil in a Non-Stick Pan Over Medium Heat. Add Onions Through Garlic to a Large Pan and Sautee Until Translucent and Soft, About Five Minutes. Add Spinach to the Pan and Cook Until Wilted, About 1-2 Minutes.

3
Done

Pour Cooked Vegetables and Rice Into a Large Bowl and Add 1/2 Cup Grated Cheese, Milk, Flour, Salt and Pepper. Toss to Combine Completely and Pour Into a Greased 8 Inch by 12 Inch Casserole Dish. Top With Remaining 1/2 Cup Grated Cheese.

4
Done

Cook For 30-40 Minutes and Until Cheese It Lightly Browned.

Avatar Of Esme Mcguire

Esme Mcguire

Spice whisperer creating dishes that are both bold and balanced in flavor.

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