Rice and Cheese Florentine

Description Edit

Makes 6 servings

Ingredients Edit

• 3 cups cooked rice, cooled
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 2 cups cottage cheese
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 eggs, beaten
• 3 tablespoons dry bread crumbs
• 1/4 cup chopped pecans, toasted

Directions Edit

Combine rice, spinach, cottage cheese, Parmesan cheese, salt and pepper in large bowl. Turn into greased 13x9-inch pan sprinkled with crumbs. Top with pecans. Bake at 350 degrees 20 to 25 minutes or until set.

Other Links Edit

See also Edit