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! I doubled this recipe when making it to put one casserole in the freezer. That’s right! This is a great freezer cooking recipe! My room mate from college just had a baby and I’ve been strategically making meals this week that I can double and add to the freezer to take to her. It’s no extra work and she’ll have some great meals next week!
As I was making this casserole I got a little nervous with the consistency. It seems “soupy”. However, it baked up delicious. Sometimes, you just never know.
Spinach Rice Casserole Recipe
Here’s what you need to make this spinach rice casserole:
10 oz fresh spinach
1 Cup cooked rice (this is the measured amount AFTER you cook it)
1 tsp dried onions
1 Cup cheddar cheese
1/3 Cup milk
1/2 tsp salt
The first step is to wilt your spinach. Add a couple of tablespoons of water to a large sauce pan. Add your spinach and place the lid onto the sauce pan. Turn the stove onto medium heat and watch your spinach wilt before your eyes. I gave it a little stir a few times. What’s pictured above was 10 oz. I had to do this twice since I doubled the recipe. It took minutes though, and was a very quick process.
You could buy frozen spinach and squeeze the water out. To be honest, this felt like less work. And sometimes I feel like frozen spinach has a really strong taste. Anyone?
In a large mixing bow, whisk your eggs. Add the remaining ingredients and stir. Then add the wilted spinach. Easy! Make sure it’s well mixed.
Put your spinach mixture into an 8×8 baking pan. In this case I used a freezer cooking foil pan since one of them was going into the freezer. I did spray the pan first. At this point, I somehow remembered that I forgot to add the milk. Whoops! So out of the pan it went and then back into the pan with ALL the ingredients.
Bake at 325 degrees Fahrenheit for 40 minutes. Dinner is ready!
Homemade spinach rice casserole made with fresh spinach and rice.
- 10 oz fresh spinach
- 2 eggs, beaten
- 1/3 Cup milk
- 1/2 tsp salt
- 1 Cup cooked rice (measured after cooking it)
- 1/2 tsp dried onions
- 1 Cup cheddar cheese
- Place two tablespoons of water and fresh spinach into a saucepan and cover. Cook on medium heat until spinach is wilted.
- Cook the rice
- Beat the eggs in a large sauce pan. Add remaining ingredients including rice and spinach. Stir.
- Place in 8×8 baking pan.
- Bake at 325 degrees Fahrenheit for 40 minutes or until set in the middle.
- Serving Size: 1 serving
- 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