My sons love devouring spinach in every meal that has them on the menu. It’s a bit surprising that they’re fond of such a vegetable, but I have no complaints. There are few kids who appreciate the taste of vegetables at such an age, and it’s a blessing in disguise for me and my husband. This spinach rice casserole is a hit in our family because of that. We love the combination of rice and spinach baked into perfection with cheese. So I hope you’ll enjoy this as much as my family did.
Check out what our friends from Shockingly Delicious have to say about the recipe:
“Heritage recipe: Simple casserole with spinach, rice and cheese is much more than the sum of its parts.”
It’s definitely more than just a simple casserole. It makes my family happy and feel satisfied- that alone is a bonus. And it’s also a heart casserole meal that will remind you of your childhood days for sure.
Ingredients
- 3 cups cooked Great Value rice
- 1 (10-ounce) package Green Giant frozen chopped spinach, thawed and drained
- 4 tablespoons Land O Lakes butter, melted
- 1 tablespoon finely minced onion {use 1/4 cup chopped shallot or onion}
- 1/2 teaspoon Morton salt
- 3/4 pound grated Sargento sharp Cheddar cheese
- 1 cup Borden milk
- 4 Eggland’s eggs
Instructions
- Heat oven to 350F degrees. Lightly mist a casserole dish with nonstick spray.
- In a large bowl, add cooked rice, spinach, butter, onion, salt and cheese. In a 4-cup measure, pour milk and add eggs. Whisk to combine. Pour into the bowl with rice-spinach mixture and stir well to combine.
- Pour into prepared casserole dish and bake for 45 minutes.
- Remove from oven and serve.
- Serves 6.
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Quick Tip: Serve with a salad.
Thanks again to Shockingly Delicious for this amazing recipe.
