Baked Vegatables

Recipes

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• Asian Tofu and Mushrooms
• Baked Vegatables
• Barbecued Lima Beans
• Breaded Tomatoes
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• Creamy Sun-Dried Tomato Dip
• Delicious Black Bean Dip
• Eggplant Parmagian (Vegeterian Entree)
• Eggplant Soup
• Eggplant-Squash Parmagian
• Garlic Mashed Potatoes
• Garlic Seseame Cauliflower
• Grandma's Potato Salad
• Grilled Lasagna
• Guilt-Free Brownies
• Homemade Salsa & Guacamole
• Lime Herb marinated Chicken
• Oven Roasted Vegetable Soup
• Portobello Mushrooms
• Quick Recipes
• Ragu No boiling Lasagna
• Red Beans And Brown Rice
• Rice Varieties
• Sandwich
• Shepard's "Veggie" Pie
• Simple Rice Dish
• Spicy Eggplant
• Spinach & Artichoke Dip
• Spinach Lasagna
• Super-Six Layer Dip
• Sweet Potato Casserole
• TVP Chili
• Vegetarian Chili
• Veggie Casserole
• Veggie Stuffed Quesadilla

Ingredients

• 2 cups of sliced fresh mushrooms
• 3/4 cup of chopped red pepper
• 1/2 cup of chopped onion
• 1 chopped garlic clove
• 2 Tbsp. butter
• 1/4 cup of all-purpose flour
• 3/4 tsp. salt
• 1/2 tsp. crushed, dried thyme
• 1/4 tsp. crushed black pepper
• 2 cups of fat free milk
• 2 cups of cooked spinach
• 2 cups of cooked brown rice
• 1/2 cup of finely shredded Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F. Using a 12-inch skillet stir together mushrooms, red pepper, onion, and garlic in hot butter over medium heat until tender.
2. Add flour, salt, thyme, and black pepper. Slowly stir in milk. Cook and stir until it is thick and begins to bubble. Add spinach, rice, and 1/4 cup of cheese.
3. Put mixture into a 2-quart baking dish and sprinkle 1/4 cup of cheese of the top. Cover and bake for 20 minutes. Uncover and bake 10 more minutes until heated through. Let it stand for 15 minutes before serving.

Preparation time: 25 minutes.
Bake: 30 minutes
Makes 6 servings