Green Rice Casserole

Make green rice casserole ahead and freeze for busy weeknights! Bright green rice with spinach, cheese, herbs. Ready 1 hour, side or main dish, and the kids love it!

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jennifer Stewart

Ingredients

3 cups cooked white rice
10 ounces chopped spinach frozen, thawed, and drained thoroughly
1 medium green bell pepper seeded, diced
2 bunches green onions sliced thin
3 cloves garlic minced
2 cups sharp cheddar cheese shredded
12 ounces evaporated milk
2 large eggs beaten
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat the oven to 350F. Prepare a 2 quart baking dish with nonstick spray. (8×8 or 9×9 pan)
In a large bowl, combine the cooked rice, spinach, bell pepper, green onions, garlic, and half the cheese. Stir to combine.
In a small bowl, combine the evaporated milk, beaten eggs, salt, and pepper. Whisk to combine.
Add the milk mixture to the rice mixture. Stir to combine.
Spread into prepared baking dish. Top with remaining cheese.
Bake for 30 minutes or until bubbly and cheese is melted and golden brown.
Remove and let sit 2-3 minutes before serving.

Notes

Long grain rice recommended but instant white rice works to cut prep time.
Add protein for main dish like chicken chunks pack in protein or black beans for vegetarian version.
Spice it up by adding green chiles with bell pepper or skip pepper and use all chopped green chilies.
Squeeze spinach dry if using frozen, thaw it completely and squeeze out all moisture to prevent a soggy casserole.
Refresh dry leftovers by adding chicken stock or broth when reheating to add back moisture.

Nutrition