Friday, January 9, 2015

Cheesy Baked Spinach Rice Casserole

A big, cheesy rice casserole packed full of colorful and deliciously healthy spinach is a great side to any dinner. Serve this with some baked chicken, steak, or a pork roast, and you have yourself a meal.

Cheesy Baked Spinach Rice (6)
 Rice and cheese are comfort food at its best. You just can't go wrong with cheese. You can even switch this casserole up with cheddar and chopped broccoli, gruyere and sautéed onions, or feta and roasted red peppers. The options are as endless as the hungry tummies who will come begging for more!
Cheesy Baked Spinach Rice (14)
Cheesy Baked Spinach Rice Casserole
1 ¾ cup long grain brown rice
2 cups hot chicken broth
2 eggs
1 cup milk
1 tbsp Italian seasonings
1- 12 ounce package frozen chopped spinach, thawed
6 ounces mozzarella, cut into ½” cubes
2 ounces shredded mozzarella
2 ounces shredded parmesan
salt and pepper, to taste
Preheat your oven to 350 degrees. Bring 4 cups of water to a boil with the rice. Cook for 8 minutes and then drain the rice. Whisk the egg and milk together and combine it with the rice, broth, seasonings, spinach, and cubed mozzarella. Pour into a 9”X13” pan, cover with tin foil, and bake for 50 minutes until the rice absorbs all the moisture. Sprinkle the shredded cheese on top, increase the temperature to 450 degree, and bake uncovered for another 10 minutes until the cheese is browned. Let the pan sit for 10 minutes before serving.

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