Spinach and Rice Casserole

"I found this one on a Halloween website. The original name was a little unappetizing, so I changed it for everyday use. It's really good. Calls for fresh spinach, but I don't see why you couldn't use frozen if you wanted. I also used dried parsley instead of fresh."
 
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Ready In:
50mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375.
  • Spray 2 qt casserole dish with nonstick spray.
  • In large skillet, saute onions and stock until soft.
  • Add spinach and cook over low heat until the spinach is wilted and all the liquid is evaporated, stir constantly.
  • In large bowl, combine the remaining ingredients.
  • Fold in spinach mixture.
  • Spoon into prepared dish and bake 25 min.

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Reviews

  1. I liked this recipe. I also added garlic powder and salt and pepper. It was a bit bland but I thought it was tasty and ate leftovers the next day. My husband liked it ok and my young kids didn't care too much for it. I would make again for myself.
     
  2. This was a great side dish. I used brown rice, ricotta cheese, and a regular egg instead of egg substitute all with excellent results. The dill gave it good flavor, but I still had to add a decent amount of salt and pepper because I did find it a little bland. I'll be making this again. Thank you for posting.
     
  3. Delicious! I added a little garlic powder and gave my spinach a whirl through the food processor to chop it finely so my kids would eat it better. Also, I only used about 1/2 lb. of spinach instead of a full pound. I will certainly be making this many times in the future!
     
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