Jo's Cookbook
Spinach Rice Casserole
1 cup onion, chopped
3 cloves garlic, minced
1 Tbl cooking oil
1 14 oz can Italian style tomatoes, diced
1 tsp dried basil
8 oz tofu, drained
2 cups cooked brown rice
1 10 oz package frozen spinach, thawed and drained
1/2 cup shredded Swiss cheese (2 oz)
1/2 tsp salt
1/2 tsp pepper
1 Tbl sesame seeds, toasted
In large saucepan, cook onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes and basil. Bring to boil. Reduce heat. Simmer, uncovered, about three minutes.
Put tofu in blender or food processer. Process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, salt and pepper.
Grease either one 2-quart rectangular baking dish or 4 individual casserold dishes. Bake, uncovered, in a 350 degree oven for 30-40 minutes until heated through. Sprinkle with remaining cheese and sesame seeds.
Jo's Comments: Pretty good! We think it would make a good potluck dish!