Brown Rice and Spinach Casserole

Recipe by AuntieChef
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
  • Beat the eggs, shred the cheese, combine, set aside.
  • Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
  • In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
  • Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
  • VERY IMPORTANT: be sure to use already-cooked rice.
  • (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).
Advertisement