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| Recipe Archives |
| Submitted by: Janice Capaldi November 2002 Ingredients: 2T OLIVE OIL 1 CUP ONIONS, chopped � CUP PARSLEY, finely chopped, (about 1 medium bunch) 1 CUP SWEET RED PEPPER, chopped 2 16oz pkgs SPINACH, (fresh, baby leaf) 2 16oz cans CORN, creamstyle 1 16oz can CORN, whole kernel 1 CUP MOZZERELLA CHEESE, shredded 1 10oz can CREAM OF CELERY SOUP 2 CUPS RICE, cooked (about 1 cup, uncooked) TOPPING: 4T BUTTER, melted 1 CUP WHEAT GERM � CUP PARMESAN CHEESE, grated Directions: PREHEAT OVEN TO 375� In a large skillet, cook onions in olive oil until tender. Add red pepper and chopped parsley, cooking until well blended. Add spinach and corn. Stir in cream of celery soup and mozzarella cheese. Stir in 2 cups of (already cooked) rice. Add salt & pepper to taste. Pour this mixture into a 2-quart baking dish, and set aside. TOPPING: In a small mixing bowl, combine wheat germ and parmesan cheese. Stir in the melted butter. Sprinkle evenly over casserole. Bake, uncovered, for 30 to 45 minutes. |
| Spinach & Corn Casserole |