Spinach Rice Casserole
An easy baked side dish of spinach, rice, and cheese
9 or 10 ounces fresh spinach leaves
1 tablespoon water
1 teaspoon dried onion (or 2 tablespoons of fresh, minced onion)
1 cup cooked rice (measurement is after cooking, not before)
1 cup (4 ounces) shredded cheddar cheese
1/3 cup milk
2 eggs, beaten
1 teaspoon salt
1 tablespoon Worcestershire sauce, optional
1. Place spinach and water in a large pan or skillet. Cover and cook over medium-low heat until spinach leaves wilt.
2. In a large mixing bowl, combine all other ingredients. Add the wilted spinach and stir. Pour into a greased 8x8-inch square baking dish.
3. Bake at 325 degrees for 35-40 minutes, until set in the middle. (Test with fork.)
To freeze this casserole: Freeze (uncooked) instead of baking. Thaw and bake, or bake from frozen, covered, for about 60 minutes at 325 degrees, or until hot and set.
Original recipe taken from a bag of Fresh Express (brand) spinach. Directions and photos are mine, of course. :)
This recipe was included in my freezer meal plan of main dishes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out after freezing!
I really enjoyed this easy, healthy casserole! It reminded me of a broccoli-cheese casserole.
I do like spinach, but I don't like meals that are ONLY spinach and no other flavors. While I could definitely taste the spinach in this dish, there was a great balance of cheese and rice.
I'm not sure how necessary the Worcestershire sauce is; it did give a unique flavor, though next time I think I will at least cut the amount of that in half. This recipe is good, but I think it could be even better. I'll edit/update if I find a better way of seasoning it! :) My rating: 7.5/10.
Edited to add: I now leave out the Worcestershire sauce, and I think it's better that way! I also just use whatever cheese I have handy, usually mozzarella. Delicious! I upgrade my rating to a "10"! :)