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Creamy Spinach and Rice Bake Casserole Recipe

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Ingredients

Adjust Servings:

	1 small onion, diced
	3 - 4 garlic cloves, minced
	1 tablespoon olive oil
	1 (14 1/2 ounce) can diced tomatoes
	1 teaspoon basil
	1 teaspoon oregano
	8 ounces soft tofu, drained
	2 cups cooked brown rice
	10 ounces frozen spinach, thawed & drained
	1/2 cup shredded swiss cheese
	salt & pepper
	sesame seeds

Nutritional information

258.2

Calories

94 g

Calories From Fat

10.5 g

Total Fat

3.4 g

Saturated Fat

12.4 mg

Cholesterol

90.4 mg

Sodium

30.4 g

Carbs

4.5 g

Dietary Fiber

1.9 g

Sugars

12.8 g

Protein

249g

Serving Size

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Creamy Spinach and Rice Bake Casserole Recipe

Name: Creamy Spinach and Rice Bake Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 3 - 4; : 1; : 1; : 1; : 1; : 8; : 2; : 10; : 1/2

Features:

Cuisine:

American

Loved this! Finally, a healthy, delicious, dairy-free casserole that is high in protein! I omitted the cheese and added a heaping spoonful of dairy-free sour cream (Tofutti brand). I don't have a food processor and blending the tofu was a little messy, so in a pinch I might skip that step and just use the Tofutti sour cream instead. I will also try Dominick & Amanda's suggestion of using vegetable broth. Like them, I also used about twice the amount of garlic. I can't wait to try adding other veggies and maybe chick peas to this recipe. Delish!

65 min
Serves 4
Easy

Ingredients

1
3 - 4
1
1
1
1
8
2
10
1/2

Directions

Spinach & Rice Casserole, o k kids–if anyone’s a vegetarian out there, give this one a whirl it’s monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you’ve got fresh-use it! i go about 1/4 cup if fresh (chiffonade it), Loved this! Finally, a healthy, delicious, dairy-free casserole that is high in protein! I omitted the cheese and added a heaping spoonful of dairy-free sour cream (Tofutti brand) I don’t have a food processor and blending the tofu was a little messy, so in a pinch I might skip that step and just use the Tofutti sour cream instead I will also try Dominick & Amanda’s suggestion of using vegetable broth Like them, I also used about twice the amount of garlic I can’t wait to try adding other veggies and maybe chick peas to this recipe Delish!, Loved this! Finally, a healthy, delicious, dairy-free casserole that is high in protein! I omitted the cheese and added a heaping spoonful of dairy-free sour cream (Tofutti brand) I don’t have a food processor and blending the tofu was a little messy, so in a pinch I might skip that step and just use the Tofutti sour cream instead I will also try Dominick & Amanda’s suggestion of using vegetable broth Like them, I also used about twice the amount of garlic I can’t wait to try adding other veggies and maybe chick peas to this recipe Delish!

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Steps

1 Done	In Large Saucepan, Cook Onion & Garlic Till Tender in Oil-Do not Brown. Add Undrained Tomatoes & Oregano & Basil. Bring to a Boil; Reduce Heat. Simmer, Uncovered About 3 Minute.
2 Done	Meanwhile, Place Tofu in Food Processor or Blender-Process Until Smooth. Add to Tomato Mixture. Stir in Cooked Rice, Spinach, Half of Swiss, Salt & Pepper.
3 Done	Lightly Grease (olive Oil Pam Works Well) an 8x8-Inch or 9x9-Inch Casserole. Spoon in Mixture & Top W/ Remaining Cheese & a Tbsp or 2 of Sesame Seeds.
4 Done	Bake, Uncovered at 350f For 30-40 Minute.