It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cheese and Rice Casserole
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- #13328
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons margarine or butter
2 cups cooked rice
1/2 cup shredded American cheese or process cheese spread
1/3 cup snipped parsley
3 beaten eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
paprika, optional
directions
Cook celery and onion in margarine or butter till vegetables are tender but not brown. Combine the celery-onion mixture, rice, shredded cheese, and parsley.
In another bowl, thoroughly stir together beaten eggs, milk, salt, and pepper; add to the rice mixture.
Turn into a 10- x 6- x 2-inch baking dish. Place dish in a 13- x 9- x 2-inch baking pan on oven rack. Pour hot water into larger pan to a depth of 1 inch.
Bake in 350 degrees F oven for 40-45 minutes or till knife inserted near center comes out clean. Sprinkle with paprika, if desired.
added by
LRS979
nutrition data
216 calories, 11 grams fat, 21 grams carbohydrates, 9 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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