Spinach-Rice Casserole

Name: Spinach-Rice Casserole
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 3 large eggs; 2/3 cup milk; 2 tablespoons butter or 2 tablespoons margarine, melted; 1/2 cup finely chopped yellow onion; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme; 1 dash ground nutmeg; 1 teaspoon salt; 1/4 teaspoon Worcestershire sauce; 3 cups cooked long-grain rice or 3 cups long grain brown rice; 3 cups grated cheddar cheese; 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

Submitted by ratherbeswimmin

"Loosely adapted from a dish served at Lupos, an old San Francisco restaurant that is no longer in business."

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Ready In:: 1hr 45mins
Ingredients:: 12
Serves:: 8

ingredients

3 large eggs
²⁄₃ cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
¹⁄₂ cup finely chopped yellow onion
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 dash ground nutmeg
1 teaspoon salt
¹⁄₄ teaspoon Worcestershire sauce
3 cups cooked long-grain rice or 3 cups long grain brown rice
3 cups grated cheddar cheese
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

directions

Preheat oven to 350°.
In a large mixing bowl, using a whisk, beat the eggs.
Add in milk, butter, onion, parsley, thyme, nutmeg, salt, and Worcestershire sauce; stir to mix well.
Fold in the rice, 2 cups of cheese, and spinach.
Transfer mixture to a 4-quart casserole dish that has been coated lightly with cooking spray.
Bake, uncovered, for 45 minutes or until bubbly.
Sprinkle with 1 cup cheese and bake, uncovered, 5 minutes or until cheese melts.