Spinach And Corn Rice Casserole Recipes

CORN & SPINACH RICE

Steps:

• warm oil.
• Add peppercorns, cinnamon, cardamom,cloves.
• Stir for a minute.
• Add onions& turmeric and fry for 2 minutes.
• Add the corn, spinach and salt and mix well.
• Add rice.
• Mix again.
• Add 2 cups of hot water and let it come to a boil.
• Put a lid and let cook on very low heat for 20 minutes.

EASY RICE BAKE CASSEROLE

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.

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SPINACH AND BROWN RICE CASSEROLE

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.

SPINACH CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.

SPINACH RICE

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.

RICE SPINACH CASSEROLE

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.

RICE AND SPINACH CASSEROLE WITH BASIL

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.

SPINACH CORN CREPES

Steps:

• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
• Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
• Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.