Source: dLife--CF

Spinach and rice casserole topped with Parmesan and mozzarella.

Servings

0.5 cup Rice, long grain, FastCook, dry
1 cup fat free reduced sodium chicken broth
1 tsp olive oil
1 cup fresh chopped onion
20 oz frozen chopped spinach , thawed, drained, and squeezed
0.25 cup grated parmesan cheese, low sodium
1.5 cup part skim shredded mozzarella
1 cooking spray
16 oz Rolls Dough, crescent, reduced fat, refrigerated

1 Preheat the oven to 350 degrees Fahrenheit. Spray an 11 X 7 inch baking dish with cooking spray.
2 Prepare the rice according to the directions on the package, but use the chicken broth.
3 Pour the oil into a nonstick skillet and heat over medium setting. Saute the onion for 6 minutes.
4 Mix together the rice, onion, spinach, Parmesan, and mozzarella in a bowl.
5 Cover the bottom and sides of the prepared dish with 1 package of the crescent roll dough.
6 Pour the spinach mixture over the dough and top with the other package of crescent roll dough.
7 Bake for approximately 20 to 25 minutes.

When preparing the rice, omit any fat or salt.