Green Rice Casserole Recipe
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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Servings: 8
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 – Chicken chunks pack in protein or black beans for vegetarian version.
- Spice it up – Add 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 – Add chicken stock or broth when reheating to add back moisture.
Nutrition
Serving: 1 | Calories: 285kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 567mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4723IU | Vitamin C: 16mg | Calcium: 378mg | Iron: 1mg
