Spinach and Rice Casserole

READY IN: 50mins
Recipe by Jamia Motsinger

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.

Top Review by ILikeSweets

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.

Ingredients Nutrition

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.

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