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Lentil, Mushroom And Spinach Gratin

Ingredients

Serves: Prep:  10min |Cook: 55min |Total: 1hr 5min
              

Directions

1.
In a large saucepan over medium heat, melt the margarine or butter. Add the mushrooms and onions and saute for 4 minutes. Stir in the broth, lentils, rice, oregano, thyme and pepper. Reduce the heat to low, cover and simmer for 25 minutes.
2.
Stir in the spinach. Cover and cook for 10 minutes. Remove from the heat and stir in the milk and egg substitute.
3.
Preheat the oven to 350°F. Coat a 2-quart no-stick baking dish with no-stick spray. Spoon the spinach mixture into the baking dish and sprinkle with the Monterey Jack and bread crumbs. Bake at 350°F for 20 minutes, or until the gratin is set in the center and the cheese is bubbly

Nutritional Facts per serving

CALORIES 256.2 CAL

FAT 8.8 G

SATURATED FAT 3.4 G

CHOLESTEROL 16 MG

SODIUM 674.7 MG

CARBOHYDRATES 27.9 G

TOTAL SUGARS 4.1 G

DIETARY FIBER 7 G

PROTEIN 19.8 G
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