Rice-Crusted Italian Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | 35 minutes | 170 | 25 | 3g | 510mg | 30g | 10g | 10mg |
| INGREDIENTS: | ||
| 1-1/2 cups cooked rice | 1/4 cup fat-free cholesterol-free egg product or 1 egg | 2/3 cup shredded part-skim Mozzarella cheese |
| 2 cups reduced-fat spaghetti sauce | 1/2 medium green bell pepper, cut into rings | 1/2 medium red bell pepper, cut into rings |
| 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves | ||
| 1 | Heat oven to 450 F. Spray square nonstick pan, 8x8x2 inches, with cooking spray. |
| 2 | Mix rice, egg product and half of the cheese. Press evenly in bottom of pan. Bake about 15 minutes or until set. |
| 3 | Spread spaghetti sauce over crust. Top with bell peppers, basil and remaining cheese. |
| 4 | Bake about 20 minutes or until cheese is brown and bubbly. Cool slightly before cutting. |