Spinach and Rice Casserole

Jamia Motsinger's Note:

I found this one on a Halloween website. The original name was a little unappetizing, so I changed it for everyday use. It's really good. Calls for fresh spinach, but I don't see why you couldn't use frozen if you wanted. I also used dried parsley instead of fresh.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 cup minced onion
• 2 tablespoons chicken stock
• 1 lb fresh spinach
• 3 cups cooked rice
• 1 cup low fat cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup egg substitute
• 3 tablespoons fresh parsley
• 1 1/2 teaspoons dill weed

Directions:

1. Preheat oven to 375.
2. Spray 2 qt casserole dish with nonstick spray.
3. In large skillet, saute onions and stock until soft.
4. Add spinach and cook over low heat until the spinach is wilted and all the liquid is evaporated, stir constantly.
5. In large bowl, combine the remaining ingredients.
6. Fold in spinach mixture.
7. Spoon into prepared dish and bake 25 min.

Reviews

[Chef #641866]

I liked this recipe. I also added garlic powder and salt and pepper. It was a bit bland but I thought it was tasty and ate leftovers the next day. My husband liked it ok and my young kids didn't care too much for it. I would make again for myself.

[DreamoBway]

This was a great side dish. I used brown rice, ricotta cheese, and a regular egg instead of egg substitute all with excellent results. The dill gave it good flavor, but I still had to add a decent amount of salt and pepper because I did find it a little bland. I'll be making this again. Thank you for posting.

[TexasToast R]

Delicious! I added a little garlic powder and gave my spinach a whirl through the food processor to chop it finely so my kids would eat it better. Also, I only used about 1/2 lb. of spinach instead of a full pound. I will certainly be making this many times in the future!