Spinach and Rice Casserole Recipe
Servings 4 servings
servings
This spinach rice casserole is full of flavor with the combination of fresh spinach, cheddar cheese, and onions baked together until golden brown.
Ingredients
- 10 oz fresh spinach
- 2 large eggs beaten
- 1/3 Cup milk
- 1/2 teaspoon salt
- 1 Cup cooked rice measured after cooking it
- 1/2 teaspoon dried onions
- 1 Cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 325˚ F. Cook the rice as your package instructs. Set aside one cup of cooked rice.
- Place two tablespoons of water and fresh spinach into a large stockpot and cover. Cook on medium heat until spinach is wilted, stirring occasionally.
- In a large bowl, whisk together the eggs. Add remaining ingredients including rice and spinach. Stir.
- Place into a greased 8x8 or 1.5-quart baking dish. Bake at 325˚ F for 40 minutes or until set in the middle.
Notes
Expert Tip: Don't rush the baking process. Let the casserole bake slowly and evenly at 325˚ F for 40 minutes. This will ensure that the flavors meld together perfectly and that the casserole sets in the middle, giving you a perfect dish every time.
Freezing: This spinach rice casserole recipe is freezer-friendly. Simply prepare the dish as directed, but hold off on baking. Cover the casserole dish well with saran wrap and foil, then label and freeze for up to three months. When you're ready to enjoy it, let it thaw overnight and bake as directed.
Refrigerating: Any leftovers from this delicious dish can be stored in the refrigerator. Place them in an air tight sealed container and they'll keep for up to three days.
Reheating Instructions: This casserole is reheated wonderfully in the microwave. Just make sure to use a microwave-safe dish. For the best flavor and texture, enjoy your reheated spinach rice casserole as soon as possible.
Nutrition
Serving: 1Cup | Calories: 169kcal | Carbohydrates: 12.1g | Protein: 9.7g | Fat: 9.2g | Cholesterol: 84.1mg | Sodium: 404.2mg | Sugar: 1.1g