Spinach-Rice Casserole

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

• Ready In: 1 hr 45 mins
• 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

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