Kittencal's Spinach Parmesan Rice Bake

"This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by cieradanielle photo by cieradanielle
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by vrvrvr photo by vrvrvr
Ready In:
40mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Set oven to 350°F.
  • Generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
  • Season with salt, pepper and cayenne to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
  • Top with mozzarella cheese the last 5 minutes of baking (if using).
  • Note: for a more fluffier texture casserole, 4 eggs may be used.

Questions & Replies

  1. At one point you say to combine all ingredients, then you say sprinkle parmesan cheese on top. Which is it? Thank you .
     
  2. I read the reviews. I question the option of baking covered or uncovered. Uncovered would cook faster, evaporate more liquid than covered, and possibly crisp the exposed rice. No reviewer mentioned which option was chosen. Which baking method is preferable?
     
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Reviews

  1. I was looking for a recipe for fresh spinach. Unfortunately, my kids put it at the back of the fridge and it froze, so I figured I had to use it some how. I did change this dish to using pasta (instead of rice). As I made way too much pasta noodles the other night. So let's just say this was AWESOME, my kids loved it. The noodles I were whole wheat spaghetti, I just chopped it up a bit. SO YUMMY.
     
  2. This is great I did not have any spinach so i used mushrooms and it was great everything else is the same my kids loved it
     
  3. This is ah-may-zing!! Sooo deeelicious. Even my picky kids (who HATE anything green and remotely healthy) loved this. I used cheddar cheese this time but cant wait to try it with feta. Great comfort food & would even be great to take to a party or get together!! I will be adding this to my collection of favorites!!! Very delicious!
     
  4. Excellent recipe! I divided the dish into to smaller casserole dishes....enough for 4 people. It was enjoyed by all!!! My only comments would be to spray your casserole dishes with spray as the egg mixture does get stuck to the dish. Kudos, Kitten on another winner!!
     
  5. Great comfort food here my friends! We ate ours as a great vegetarian main dish with a side of recipe #183614. I added some Greek Seasoning to the dish to carry through the flavors from the salad to the main course. I used reduced fat cheddar cheese and only added a little parm to the top. . .that was plenty cheese for us. Thanks for sharing this great way to use up leftover rice. UPDATE: This was even better as leftovers the next day! I topped it with some marinara sauce today which was wonderful too. Thanks for a new family favorite.
     
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Tweaks

  1. I have made this so many times! Today I put salmon and broccoli in for a complete wonderful casserole meal!
     
  2. Delicious! I used swiss chard instead of spinach, because it's fresh in the garden right now. Also I used Pepper jack cheese instead of cheddar, and left out the cayenne. Didn't sprinkle any mozzarella cheese on, but I'm sure that it would be good on it. Thank you for sharing this wonderful recipe.
     
  3. I had a LOT of fresh spinach from the garden. Instead of using frozen I reduced the fresh spinach by sauteing it with garlic and onions. Great recipe! Thank you :)
     
  4. OMG this was delicious! I only used 1 cup of cheese instead of 2 and about 1/4 cup of milk and yet it still came out well. I had baked it in an 8x8 pan and my husband ate 3/4 of it.
     
  5. My MIL gave me a huge bag of baby spinach, and even though my 7 yo DS loves it, my 4 yo DS doesn't. I decided to dress it up a bit to see if he would like it. I subbed orzo pasta for the rice, and sauteed the fresh baby spinach leaves in a little olive oil with garlic before combining everything. It was WONDERFUL!!!!! My 4 yo even gave it 5 stars, and BOTH sons said ummmm EVERY time they put a bite in their mouth! Thank goodness there was a little left, I'm having it for lunch today! I will most certainly make it again with rice. Thanks again Kitten!
     

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