Rice And Spinach Casserole Recipes

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RICE SPINACH CASSEROLE



Rice Spinach Casserole image

"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 teaspoon olive oil
1-1/2 cups uncooked long grain rice
2 cups chicken or vegetable broth
2 cups water
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

SPINACH AND RICE CASSEROLE



Spinach and Rice Casserole image

I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.

Provided by DeniseBC

Categories     White Rice

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag fresh spinach
1 cup chopped onion
1 teaspoon olive oil
1 1/2 cups uncooked rice
2 cups chicken broth
2 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded parmesan cheese

Steps:

  • Tear spinach into bite sized pieces, removing stems and set aside.
  • In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Stir in spinach, salt and pepper and cook until spinach is wilted.
  • Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
  • Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.

EASY RICE BAKE CASSEROLE



Easy Rice Bake Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Butter a large casserole dish.
  • In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
  • In a large bowl, whisk together milk and eggs.
  • Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
  • Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

SPINACH RICE CASSEROLE



Spinach Rice Casserole image

Spinach Rice Casserole is a cheesy, comforting hug that is much more than the sum of its parts. This simple heritage recipe finds new fans today. Serve with a salad, for lunch or dinner.

Time 1h

Yield Serves 6.

Number Of Ingredients 8

3 cups cooked rice {She used white, I use brown}
1 (10-ounce) package frozen chopped spinach, thawed and drained (no need to squeeze it bone dry)
4 tablespoons butter, melted
1 tablespoon finely minced onion {I use 1/4 cup chopped shallot or onion}
1/2 teaspoon salt {I use seasoned salt}
3/4 pound (12 ounces) grated sharp Cheddar cheese (I used 10 ounces Kerrygold Reserve Cheddar}
1 cup milk
4 eggs

Steps:

  • Heat oven to 350F degrees. Lightly mist a casserole dish with nonstick spray. I usually use a pretty oval dish, but you could use an 8- or 9-inch square dish if you like.
  • 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.

SPINACH RICE



Spinach Rice image

Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.

Provided by Marites

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

⅓ cup uncooked long grain white rice
⅔ cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 fresh jalapeno peppers, seeded and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces processed cheese food, cubed

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
  • Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g

SPINACH, HAM, AND RICE CASSEROLE



Spinach, Ham, and Rice Casserole image

Our Simple White Rice is the base for this comforting casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 11

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups Simple White Rice
2/3 cup whole milk
2 large eggs
1 cup grated Gruyere cheese
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
  • Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

KITTENCAL'S SPINACH PARMESAN RICE BAKE



Kittencal's Spinach Parmesan Rice Bake image

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

Steps:

  • Set oven to 350°F.
  • Generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
  • Season with salt, pepper and cayenne to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
  • Top with mozzarella cheese the last 5 minutes of baking (if using).
  • Note: for a more fluffier texture casserole, 4 eggs may be used.

SPINACH RICE BAKE



Spinach Rice Bake image

This is one of my best, most requested spinach recipes. It's tasty.-Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach
1 cup cooked long grain rice
1 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/3 cup 2% milk
3 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
2 tablespoons butter, softened
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon ground nutmeg

Steps:

  • Cook spinach according to package directions; drain well. Add the remaining ingredients. Transfer to a greased 1-qt. baking dish. , Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 273 calories, Fat 17g fat (11g saturated fat), Cholesterol 154mg cholesterol, Sodium 330mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.

BAKED SPINACH RICE



Baked Spinach Rice image

A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.

Provided by David Tanis

Categories     casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 pound spinach (about 2 bunches), washed
1 1/2 cups long-grain white rice, such as Carolina or jasmine
Salt and pepper
2 tablespoons butter, plus more to butter the baking dish
1 cup grated Parmesan
1/2 cup slivered almonds
1 cup ricotta
1 cup grated Gruyère or other Swiss cheese
1/4 cup currants
Pinch of grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon chopped thyme
1 teaspoon chopped sage

Steps:

  • Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  • In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  • Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  • Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  • Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  • Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH AND BROWN RICE CASSEROLE



Spinach and Brown Rice Casserole image

Provided by Jane E. Brody

Categories     casseroles, side dish

Time 40m

Yield 8 servings; an 8-ounce serving has about 210 calories

Number Of Ingredients 13

1 tablespoon oil
1 large onion, chopped
2 cups mushrooms, sliced
1 clove garlic
1 egg
1 tablespoon whole-wheat flour
2 cups low-fat cottage cheese
10 ounces frozen chopped spinach, drained
3 cups cooked brown rice
Freshly ground black pepper
1/2 teaspoon dried thyme
2 tablespoons Parmesan cheese
2 tablespoons sunflower seeds

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
  • In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
  • Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
  • Bake for at least 30 minutes.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 4 grams, TransFat 0 grams

SKINNY SPINACH AND RICE CASSEROLE



Skinny Spinach and Rice Casserole image

72% less sat fat • 43% fewer calories • 61% less fat than the original recipe. Give a favorite casserole a makeover using brown rice for whole-grain benefits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
  • Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g

RICE AND SPINACH CASSEROLE WITH BASIL



Rice and Spinach Casserole with Basil image

In this neo-casserole, a crisp crust of Parmesan and rice stands in for pastry, and luscious ricotta -- rather than cream -- cushions sauteed basil, spinach and zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

Coarse salt and freshly ground pepper
2/3 cup long-grain brown rice
3 tablespoons extra-virgin olive oil, plus more for dish
2 medium zucchini, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 scallions, thinly sliced
1 1/2 pounds fresh spinach
2 cups loosely packed fresh basil
1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
5 large eggs
1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)

Steps:

  • Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
  • Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.
  • Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.
  • Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.
  • Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.

CREAMY CHICKEN, RICE AND SPINACH CASSEROLE



Creamy Chicken, Rice and Spinach Casserole image

Underneath that crispy layer of crushed corn flakes is a creamy combination of tender chicken, chopped spinach and brown rice. Best. Casserole. Ever.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups instant brown rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 cups fat-free reduced-sodium chicken broth
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1-1/2 cups crushed corn flakes
2 Tbsp. margarine, melted

Steps:

  • Heat oven to 400ºF.
  • Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Mix remaining ingredients; sprinkle over chicken mixture. Cover.
  • Bake 45 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 2 g, Protein 27 g

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2018-08-07 Add the rice to the pan with the spinach, basil and tomatoes and mix through. Finally, stir in the parmesan. Top the mixture with overlapping layers of mozzarella and sliced tomato. Top with salt, pepper and dried herbs to taste. Bake for 20mins, uncovered, or until the mozzarella is just browned and starting to crisp.
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SPINACH AND VANILLA RICE CASSEROLE RECIPE
2021-02-15 Fry the sausage in a large pot. When nicely browned, drain on paper towels and wipe out the pot to remove most of the grease. Then add onion and sauté until translucent and softened. Add the rest of the ingredients and stir until well combined. Pour into a well buttered (or vegetable sprayed) 9×13 baking dish ( I know the picture shows an 8× ...
From hawaiianvanilla.com


SPINACH AND RICE CASSEROLE RECIPES - CREATE THE MOST AMAZING …
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From recipeshappy.com


MUSHROOM, RICE AND SPINACH CASSEROLE - VEGGIES BY CANDLELIGHT
2019-10-14 Add the rice to the skillet and stir until combined. In a medium bowl, whisk together the eggs, cottage cheese, Greek yogurt, salt, and the Parmesan cheese. To the skillet, add the cottage cheese mix and stir until well combined. Turn out into your prepared baking dish. Cover with foil and place in the oven for 30 minutes.
From veggiesbycandlelight.com


SPINACH PARMESAN RICE BAKE - THE GIRL WHO ATE EVERYTHING
2021-09-09 Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish. In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined. Season with salt and pepper to taste. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
From the-girl-who-ate-everything.com


SPINACH SOUFFLE CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


20 BEST RICE CASSEROLE RECIPES - COMFORTABLE FOOD
2022-05-11 5. Teriyaki Chicken Casserole. This flavor-packed rice casserole recipe is quick and easy enough for a busy night and elegant enough for a special occasion. It's made with tender, juicy skinless chicken breasts, mixed veggies and rice. And what makes it extra special is the finger-licking good teriyaki sauce.
From comfortablefood.com


SPINACH-RICE CASSEROLE | BETTER HOMES & GARDENS - BHG.COM
Advertisement. Step 2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper. Step 3. Grease 4 individual casseroles or one 2-quart rectangular baking dish.
From bhg.com


SPINACH AND RICE CASSEROLE - THE WASHINGTON POST
2013-10-23 Preheat the oven to 350 degrees. Use cooking spray to grease an 8-by-8-inch baking dish or a casserole with a 4-cup capacity. Lightly beat the egg in a mixing bowl, then add the spinach, scallions ...
From washingtonpost.com


RICE, CHEDDAR & SPINACH PIE RECIPE | EATINGWELL
Step 2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine. Step 3.
From eatingwell.com


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