Spinach Rice Casserole
Spinach rice casserole is full of creamy cheese and rice mixed with fresh spinach, red bell peppers and red onions. Even if you think you don’t like spinach, this hearty casserole is sure to win you over!
Servings: 8
Ingredients
- 1 10 ounce bag fresh baby spinach, chopped
- 1/2 cup red bell pepper diced
- 1/4 cup red onion diced
- 1/4 cup butter
- 1 clove garlic minced
- 3 cups cheddar cheese shredded
- 5 large eggs
- 1 12 ounce can evaporated milk
- 2 teaspoons salt
- 3 cups cooked rice
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
- Melt the butter in a large skillet on medium-high heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and red bell pepper. Cook for another 2-3 minutes stirring frequently. Add the spinach and cook until wilted down. Remove from heat.
- Meanwhile, whisk together the evaporated milk, salt, and eggs.
- Combine the veggies with the rice and cheese. Spread into a greased 9 x 13 pan. Evenly pour the milk mixture over the top and bake at 350 degrees for 35-40 minutes or until the center of the casserole is set.
Notes
- If your casserole is browning too quickly on the top, cover it with aluminum foil.
- To make this casserole into a main dish, try adding shredded chicken or cubed ham.
Nutrition
Serving: 8Servings