SPINACH RICE CASSEROLE
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
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.
SKINNY SPINACH AND RICE CASSEROLE
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
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
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
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.
CHICKEN FLORENTINE RICE CASSEROLE
An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!
Provided by CHRIS523
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
- Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
- Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
- In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
- Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 25.3 g, Cholesterol 47.4 mg, Fat 18.1 g, Fiber 3.5 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 1040.7 mg, Sugar 1.3 g
BROWN RICE AND SPINACH CASSEROLE
Make and share this Brown Rice and Spinach Casserole recipe from Food.com.
Provided by AuntieChef
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
- Beat the eggs, shred the cheese, combine, set aside.
- Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
- In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
- Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
- VERY IMPORTANT: be sure to use already-cooked rice.
- (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).
SPINACH AND BROWN RICE CASSEROLE
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
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
RICE SPINACH CASSEROLE
"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
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
CREAMY CHICKEN, RICE AND SPINACH CASSEROLE
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
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
BROWN RICE WITH SPINACH AND FETA CHEESE
"Jazz up plain old rice with the flavors of Greece. This main-dish casserole gets powerful antioxidents from the spinach and plenty of fiber from the brown rice." - From the Prevention Magazine book, "Natural Healing Guide 2002"
Provided by Roosie
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat.
- Add the onion and sautee for about 5 minutes or until just golden.
- Stir in the rice and water.
- Bring to a boil.
- Cover and reduce the heat to a simmer.
- Simmer, covered for about 45 minutes, or until all the water is absorbed.
- Remove from the heat.
- Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
- Stir in the spinach, feta and olives into the rice.
- Stir in the eggs.
- Pour into the prepared baking dish.
- Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 379.8, Fat 15.1, SaturatedFat 6.7, Cholesterol 212.8, Sodium 534.6, Carbohydrate 44.7, Fiber 4.8, Sugar 3.9, Protein 17.6
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