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Home » Recipes » Main Dish Recipes » casseroles » Spinach and Rice Casserole Recipe

Spinach and Rice Casserole Recipe

By Lynette on January 26, 2021 · 10 Comments

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spinach and rice casserole in baking dish
How to Make Spinach Casserole
spinach and rice casserole in baking dish

Spinach and rice casserole is full of flavor with the combination of fresh spinach, cheddar cheese, and onions baked together until golden brown. Serve alongside homemade biscuits for a hearty dinner.

spinach and rice casserole in baking dish

This spinach rice casserole recipe is a new family favorite!  I love it because it’s so easy to make with ingredients I usually have on hand.  My family loves it because it’s delicious!  

ingredients for casserole

Spinach and Rice Key Ingredients

This recipe using traditional ingredients you most likely have on hand.

  • Fresh spinach: you’ll want to use fresh spinach with this recipe. Frozen spinach that is thawed will work, but the flavors really come out when you use fresh.
  • Boiled or Steamed Rice: I used basic white rice with this recipe, but you can use any variety since you’ll be measuring one cup of fully cooked rice. Just follow the directions you have on your rice packaging.
  • Cheddar Cheese: Here’s where you can really add some flavor! Use sharp cheddar for a rich taste, or mild cheddar for something more smooth. Either way, I recommend shredding your own since I think it melts better than pre-shredded cheese.
step by step photos of how to make the casserole

How to Make This Recipe

  1. Make rice according to the package directions. You will need 1 cup of fully cooked rice for this recipe.
  2. To wilt the fresh spinach add 3 tablespoons of water to a large stockpot.  Add the spinach and place the lid onto the stockpot.  Turn the stove onto medium heat and allow the spinach to wilt while stirring occasionally. 
  3. In a large mixing bowl, whisk your eggs together.  Add the remaining ingredients including the cooked rice and wilted spinach. Stir until well incorporated.
  4. Put your spinach mixture into a greased 8×8 or 1.5-quart baking pan.  Bake at 325˚ F for 40 minutes.  
spinach and rice casserole with serving taken out

Recipe Notes

Freezer Directions: This recipe freezes really well. Make as directed (and do not bake). Cover well in saran wrap and foil. Label and freeze up to 3 months. When ready to bake let thaw overnight and bake as directed.

Storing Leftovers: This reheats really well in the microwave. Store in the refrigerator in an airtight container for up to three days.

Double Recipe: This recipe can be easily doubled to make a larger portion. Make sure to double the pan size.

Enjoy!

More Recipes Made with Rice

  • Slow Cooker Beans and Rice
  • Simple Chicken and Rice Recipe
  • Simple Coconut Rice
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spinach and rice casserole in baking dish

Spinach and Rice Casserole Recipe

★★★★ 4 from 1 reviews
  • Author: Lynette Rice
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main
  • Method: Oven
  • Cuisine: American
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Description

Spinach and rice casserole is full of flavor with the combination of fresh spinach, cheddar cheese, and onions baked together until golden brown. Serve alongside homemade biscuits for a hearty dinner.


Ingredients

Scale
  • 10 oz fresh spinach
  • 2 eggs, beaten
  • ⅓ Cup milk
  • ½ teaspoon salt
  • 1 Cup cooked rice (measured after cooking it)
  • ½ teaspoon dried onions
  • 1 Cup sharp cheddar cheese, shredded

Instructions

  1. Cook the rice as your package instructs.  Set aside one cup.
  2. Place two tablespoons of water and fresh spinach into a large stockpot and cover. Cook on medium heat until spinach is wilted, stirring occasionally.
  3. In a large bowl, whisk together the eggs.  Add remaining ingredients including rice and spinach. Stir.
  4. Place into a greased 8×8 or 1.5-quart baking dish.
  5. Bake at 325˚ F for 40 minutes or until set in the middle.

Notes

Freezer Directions: This recipe freezes really well. Make as directed (and do not bake). Cover well in saran wrap and foil. Label and freeze up to 3 months. When ready to bake let thaw overnight and bake as directed.

Storing Leftovers: This reheats really well in the microwave. Store in the refrigerator in an airtight container for up to three days.

Double Recipe: This recipe can be easily doubled to make a larger portion. Make sure to double the pan size.


Nutrition

  • Serving Size: 1 Cup
  • Calories: 169
  • Sugar: 1.1
  • Sodium: 404.2
  • Fat: 9.2
  • Carbohydrates: 12.1
  • Protein: 9.7
  • Cholesterol: 84.1

Keywords: spinach and rice casserole

Did you make this recipe?

Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple

This recipe was originally shared May, 2014. It has been updated with better photos but the recipe remains the same.

« Mexican Casserole
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About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Maryann Stevens

    June 22, 2018 at 1:44 pm

    Good recipe, but needs to be doubled. It doesn’t make much with one cup of rice.

    ★★★★

    Reply
    • Lynette

      July 09, 2018 at 7:41 am

      Hi Maryann, thanks for the feedback. I’ll test the recipe again to see how we can make it better.

      Reply
  2. Lisa DeLuca

    August 04, 2015 at 3:17 pm

    can I use frozen spinach instead of fresh?

    Reply
    • Lynette

      August 04, 2015 at 3:45 pm

      Yes. I would make sure it’s fully thawed. After thawed, squeeze out as much moisture as possible.

      Reply
  3. Twila

    December 11, 2014 at 7:51 pm

    How long will it last in the freezer?

    Reply
  4. Rebecca

    August 26, 2014 at 5:25 pm

    Did you defrost it before baking or did you just pop it into the oven frozen (and adjust the cooking time)?

    Reply
    • Lynette

      August 28, 2014 at 8:04 am

      Hi Rebecca. Yes, I did defrost it before baking it.

      Reply
  5. Cynthia

    August 16, 2014 at 8:16 pm

    This sounds great! For the one you are freezing, are you baking it first? Thanks!

    Reply
    • Lynette

      August 24, 2014 at 3:06 pm

      Hi Cynthia. I did not bake it first and it was great!

      Reply

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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