Spinach & Rice Casserole

This creamy, flavorful rice casserole is loaded with spinach, mushrooms and yellow rice. The perfect side dish. Recipe from Lisa@The Cutting Edge of Ordinary

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Spinach & Rice Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons oil and 1 tablespoon butter

  • 1

    medium onion, finely chopped

  • 1

    package (10oz) baby bella mushrooms (chopped)

  • 1

    package frozen cut-leaf spinach (16 oz) thawed and drained

  • 4

    cloves garlic, chopped

  • ½

    teaspoon nutmeg

  • 1

    can cream of mushroom soup

  • ½

    cup chicken broth

  • 2

    cups shredded cheddar, plus extra for the topping

  • 3

    cups cooked rice, cooled (I used Goya yellow rice, Spanish style, 14oz box)*see note

  • 1

    tablespoon Lawrys seasoning salt

  • 1

    teaspoon freshly chopped parsley

  • 1

    teaspoon freshly chopped thyme

  • Salt & pepper to taste

Directions

Oven to 350. Grease a large casserole dish. In a large pan over medium high heat, sauté the onion in the olive oil and butter until translucent. Add in the mushrooms and cook until softened (about 5 minutes). Add the spinach and garlic and cook for 2 – 3 minutes longer. Add the nutmeg and cook just 1 minute longer. Set aside to cool. In a large bowl stir together the cheese, rice and seasonings. Whisk together the soup and the chicken broth and stir into rice mixture. Add in the spinach/mushroom mixture and gently stir to combine. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 - 40 minutes or until top is golden and bubbly. *If you get the Goya 14 oz rice, you will have about a cup left over.


Nutrition

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