Friday, February 19, 2010

Easy Spinach Rice Bake

Last week I declared this week "Casserole Week" on my facebook fan page. All week I'll be posting casseroles that will help us get through the week a little easier. Recipes will be those I've created myself, those I have on my list to try, and family recipes.

Today's easy peezy casserole recipe was pulled from The Food Network. I've purchased the ingredients for this one and will be posting a review this week after I try it out myself. I plan to use this as a side dish with fish the first time and baked chicken with the leftovers.


2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Next: Cheesy Frito Tamale Pie!

1 comment:

Sydney said...

This sounds really good.

Is it wrong that I got really excited over your next one...hello...Cheesy Frito Tamale Pie!! Bring it on, lol

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