Spinach and Rice Casserole

Spinach and Rice Casserole

This rich, cheesy, hearty and delicious dish is an ode to the Moosewood Cookbook. A blast from the past, it's perfect for brunch, lunch and dinner. Bring it to your next pot luck - you'll make all your friends and family happy
Servings 6 people
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups cooked rice white or brown
  • 1 10 oz pkg frozen chopped spinach thawed
  • 1 tablespoon olive oil
  • 1 medium Onion chopped
  • 3 cloves garlic minced
  • 4 large eggs
  • 1 cup milk
  • 4 ounces cheddar cheese or cheddar/gruyère mix
  • 1/8 teaspoon cayenne pepper
  • 1 pinch ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Pre heat the oven to 350 degrees
  • Drain and squeeze the water out of the spinach
  • Grab and shred the cheese. I love this Alpha Morning blend of cheddar and gruyere cheese from my favorite Burnett County Dairy in Grantsburgh, Wi. Trader Joes also carries a similar mix. It melts beautifully and tastes great. save a little for the top of the casserole
  • Heat the oil in a medium sauté pan, add the chopped onion and sauté until soft - about 4 minutes, then add the garlic and sauté for 30 seconds
  • Add the drained spinach and sauté until all the flavors are blended - about 5 minutes
  • Combine the 4 eggs, 1 cup milk, pinches of cayenne pepper, nutmeg, salt and pepper to a bowl and whisk to combine
  • Combine the sautéed vegetables, egg mixture and cheese with the 4 cups of cooked rice and blend to combine.
  • Add the mixture to a greased baking dish and top with a sprinkle of cheese
  • bake until hot, bubbly and nicely browned - between 45 minutes and an hour depending on the depth of the baking dish
  • Serve with a salad or your favorite fruit and enjoy

Notes

This recipe is adapted from the Moosewood Cookbook

Join the Conversation

  1. Roberta keller says:

    Tried this with leftover wild rice and mushrooms (cooked in oven with chicken broth) and it was fab!
    Thanks Maggie!
    Roberta

    1. Roberta – you are so fast!! Thanks for the idea, I love the sound of this with wild rice and mushrooms..YUM

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