Spinach Rice With A Kick Casserole Recipes

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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.

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

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

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

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.

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 RICE CASSEROLE



Spinach Rice Casserole image

this is a yummy way to serve rice for a special occasion or an everyday meal. i really enjoy this casserole in the fall with baked chicken.

Provided by Pepper Monkey

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 small onion, chopped
1 clove minced garlic
1 tablespoon cooking oil
1 (14 1/2 ounce) can peeled Italian-style tomatoes
1 teaspoon dried basil
2 cups cooked brown rice
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup shredded swiss cheese
1 teaspoon salt
1 teaspoon pepper
1 tablespoon toasted sesame seeds

Steps:

  • preheat oven to 350.
  • Saute onion and garlic until tender.
  • add undrained tomatoes and basil and bring to a boil.
  • reduce heat and simmer for about 3-5 minutes.
  • stir in cooked rice, spinach and half of the swiss cheese, salt and pepper.
  • grease 2 quart casserole dish and place mixture inches.
  • bake 35-45 minutes until it is completely heated.
  • sprinkle remainder of cheese and the sesame seeds on top and serve.

Nutrition Facts : Calories 269.6, Fat 10.4, SaturatedFat 3.5, Cholesterol 12.4, Sodium 889.2, Carbohydrate 36.5, Fiber 6, Sugar 6.1, Protein 10.5

SPINACH & RICE CASSEROLE



Spinach & Rice Casserole image

o.k. kids--if anyone's a vegetarian out there, give this one a whirl. it's monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you've got fresh-use it! i go about 1/4 cup if fresh (chiffonade it)

Provided by stef5

Categories     Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 small onion, diced
3 -4 garlic cloves, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon basil
1 teaspoon oregano
8 ounces soft tofu, drained
2 cups cooked brown rice
10 ounces frozen spinach, thawed & drained
1/2 cup shredded swiss cheese
salt & pepper
sesame seeds

Steps:

  • In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
  • Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
  • Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
  • Bake, uncovered at 350°F for 30-40 minute.

Nutrition Facts : Calories 258.2, Fat 10.5, SaturatedFat 3.4, Cholesterol 12.4, Sodium 90.4, Carbohydrate 30.4, Fiber 4.5, Sugar 1.9, Protein 12.8

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

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.

GREEK SPINACH RICE (SPANAKORIZO)



Greek Spinach Rice (Spanakorizo) image

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!

Provided by Chef John

Categories     Rice Side Dishes

Time 55m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

Steps:

  • Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
  • Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
  • Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
  • Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
  • Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg

SPINACH RICE



Spinach rice image

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

Provided by Tonia Buxton

Categories     Side dish

Time 1h5m

Number Of Ingredients 6

100ml Greek extra virgin olive oil
1 onion , finely chopped
500g baby spinach leaves, washed and finely chopped
bunch dill , finely chopped
300g long-grain rice
juice 1-2 lemons

Steps:

  • Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
  • Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
  • When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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SPINACH CHEESE RICE CASSEROLE : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


SPINACH RICE CASSEROLE RECIPE - EASY KITCHEN
Skillet Nachos with Pulled Chicken and Black Beans. Hearty pulled chicken, black beans and toppings galore come together in this to-die-for layered skillet.
From easykitchen.com


18 RICE BAKE RECIPES WE ARE LOVING | SOUTHERN LIVING
Credit: William Dickey. Recipe: Baked Chicken and Rice With Black Beans. This easy weeknight dish is teeming with tons of veggies added to rice, chicken, beans and cheese. It captures the great flavors of yellow rice, bell pepper, onion, and carrot, along with creamy monterey jack cheese and green chiles. 6 of 18.
From southernliving.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


CHEESY SPINACH GARLIC RICE - 12 TOMATOES
Heat 1 tablespoon olive oil over medium-high heat and toast rice and garlic, stirring frequently, for 30-60 seconds, or until lightly toasted. Add onion and water and bring to a boil, then reduce heat to low, cover and cook for 20-30 minutes, or until rice has absorbed all water and is puffed up and fluffy. Fluff rice with a fork, then stir in ...
From 12tomatoes.com


CASSIE'S EASY SPINACH & RICE CASSEROLE RECIPE | SPARKRECIPES
Directions. In a saucepan, combine rice, seasoning packet, and chicken broth. Cover and bring to a boil, then reduce heat and simmer until most liquid is absorbed (about 15-20 minutes). Add cream cheese and spinach, then mix thoroughly. Add toasted pine nuts if desired.
From recipes.sparkpeople.com


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