Turkey-Vegetable Bake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 cups fresh mushrooms, sliced

¾ cup red or yellow sweet pepper, chopped

½ cup onion, chopped

2 cloves garlic, minced

2 tablespoons margarine or vegetable oil spread

¼ cup all-purpose flour

¾ teaspoon salt

½ teaspoon dried thyme, crushed

¼ teaspoon black pepper

2 cups fat-free milk

1 (10 ounce) package frozen chopped spinach, thawed and well drained

2 cups cooked brown or white rice

2 cups cooked turkey or chicken, chopped

½ cup finely shredded Parmesan cheese (2 ounces)

Directions at eatingwell.com

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