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
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
Tried this with leftover wild rice and mushrooms (cooked in oven with chicken broth) and it was fab!
Thanks Maggie!
Roberta
Roberta – you are so fast!! Thanks for the idea, I love the sound of this with wild rice and mushrooms..YUM