Layered Green Rice Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 8-10
ingredients
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- salt
- pepper
- 4 garlic cloves, minced
- 1⁄2 teaspoon thyme, minced (fresh)
- 4 cups low sodium chicken broth
- 2 slices white bread, torn into quarters (hearty sandwich bread)
- 1 ounce parmesan cheese, grated (1/2 cup)
- 1 1⁄4 lbs frozen spinach, chopped thawed and squeezed dry
- 8 ounces cream cheese
- 2 cups long grain white rice
- 8 ounces cheddar cheese, shredded (2 cups)
directions
- Preheat oven to 350 degrees with oven rack in upper-middle position.
- Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Add chopped onion and 1/2 tsp salt; cook until translucent, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add broth, increase heat to medium-high, and bring to a boil. Cover and remove from heat.
- Pulse bread, Parmesan, remaining 2 tablespoons butter, 1/2 tsp salt and 1/2 tsp pepper in food processor until coarsely ground, 8 to 10 pulses; transfer to bowl and set aside.
- Combine spinach, cream cheese, 1/2 tsp salt, and 1/4 tsp pepper in the now-empty food processor bowl and process until smooth, about 10 seconds.
- Spread spinach mixture in even layer in 13 by 9 inch baking dish. Sprinkle rice evenly over spinach mixture. Sprinkle cheddar cheese over rice. Pour broth mixture into baking dish, cover tightly with double layer of aluminum foil, and bake for 25 minutes.
- Remove casserole from oven, remove foil and stir to redistribute ingredients. Return casserole to oven, increase temperature to 450 degrees, and continue baking, uncovered, until all the liquid is absorbed, about 15 minutes. Sprinkle bread-crumb mixture over top and bake until golden brown, about 8 to 10 minutes. Let casserole cool for 20 minutes before serving.
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RECIPE SUBMITTED BY
HisPixie
East Mc Keesport, Pennsylvania
I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.