Spinach Rice Casserole

A few weeks ago I found myself with some leftover rice in the fridge and not enough vegetables to make a stir fry. I had been looking forward to trying this recipe for a while and it was the perfect opportunity! I love creamy, cheesy casseroles and this one turned out really well. I used cheddar cheese when I made it, but next time around I think I’ll use pepper jack instead to give the casserole a little spice.

Spinach Rice Bake

Ingredients

  • 10 oz. fresh spinach
  • 1 tbl. water
  • 1/2 tbl. olive oil
  • 1/4 onion, chopped
  • 1 1/2 cup cooked brown rice (measure after cooking)
  • 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
  • 1/3 cup milk
  • 3 eggs, beaten
  • 1 teaspoon salt
Directions
  1. Pre-heat the oven to 325 degrees and grease a 8 x 8 inch baking dish.
  2. Place the spinach and water in a large skillet over medium heat; cover and cook until the spinach wilts. Drain the spinach and set aside.
  3. Return the skillet to the stove and heat the olive oil. Saute the chopped onion for a few minutes until translucent.
  4. In a large bowl, combine the brown rice, cheese, milk, eggs and salt. Stir in the onion and wilted spinach. Pour into the prepared 8 x8 inch pan and bake for 35-40 minutes until set in the middle
Makes: 4 servings
Adapted from Tammy’s Recipes
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