BackMoldy Maggot Casserole
1 C. minced onion
2 T. vegetable stock
1 lb. washed and chopped spinach
3 C. cooked rice
1 C. cottage cheese
1/2 C. shredded cheddar cheese
2 eggs
3 T. fresh parsley
1 1/2 t. dill weed
Preheat the oven to 375�F. and spray a 2 quart casserole with no fat cooking
spray.
In a large skillet saute the onions and stock until soft. Add the spinach and cook over low heat until the spinach is wilted and all of the liquid has evaporated, stirring constantly.
In a large bowl combine the remaining ingredients.
Fold in the spinach mixture. Spoon the mixture into the prepared casserole and
bake for 25 minutes.
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