Ingredients
-
10
-
1/4
-
1/2
-
1
-
4
-
1/3
-
2
-
1/4
-
1
-
1/2
-
1
-
1
-
-
-
Directions
Brown Rice and Spinach Casserole, In’ The Best Casserole Cookbook Ever’ by Beatrice Ojakangas, In’ The Best Casserole Cookbook Ever’ by Beatrice Ojakangas
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Steps
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1
Done
|
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
Done
|
Beat the Eggs, Shred the Cheese, Combine, Set Aside. |
|
3
Done
|
Mince the Onions, Slice the Mushrooms, or Use Already-Sliced Criminis (life Is Too Short to Slice Mushrooms! Imo). |
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4
Done
|
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
Done
|
Combine All Ingredients in a Baking Pan and Put in the Oven, at 325 Degrees For 35 - 40 Minutes. |
|
6
Done
|
Very Important: Be Sure to Use Already-Cooked Rice. |
|
7
Done
|
(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.). |
