Best 12 Spinach Rice Casserole Recipes

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Welcome to a culinary journey where flavors dance and textures harmonize! Spinach Rice Casserole, a symphony of wholesome ingredients, beckons you to indulge in a delightful and nutritious feast. This versatile dish can be a delectable main course, a hearty side, or a comforting potluck contribution. With variations ranging from classic to innovative, there's a recipe here to suit every palate. Whether you prefer a traditional rendition with a golden crust and gooey cheese pull or a lighter, veggie-packed version, you'll find inspiration within these pages. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the goodness of spinach and rice!

Check out the recipes below so you can choose the best recipe for yourself!

RICE SPINACH CASSEROLE



Rice Spinach Casserole image

"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 teaspoon olive oil
1-1/2 cups uncooked long grain rice
2 cups chicken or vegetable broth
2 cups water
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

SPINACH, HAM, AND RICE CASSEROLE



Spinach, Ham, and Rice Casserole image

Our Simple White Rice is the base for this comforting casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 11

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups Simple White Rice
2/3 cup whole milk
2 large eggs
1 cup grated Gruyere cheese
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
  • Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

SPINACH RICE CASSEROLE WITH CHICKEN



Spinach Rice Casserole With Chicken image

Make and share this Spinach Rice Casserole With Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 large eggs
2/3 cup whole milk
1/2 cup finely chopped yellow onion
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups chopped cooked chicken breasts
3 cups shredded cheddar cheese, divided
1 cup long-grain white rice (3 c. cooked) or 1 cup brown rice, cooked according to package directions (3 c. cooked)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk the eggs until blended.
  • Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
  • Stir in the spinach, chicken, 2 cups cheese and the rice.
  • Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
  • Bake, uncovered, until bubbly, about 45 minutes.
  • Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

Nutrition Facts : Calories 552.5, Fat 30.2, SaturatedFat 16.8, Cholesterol 204.4, Sodium 927.8, Carbohydrate 32.4, Fiber 3.5, Sugar 3, Protein 37.9

RICE AND SPINACH CASSEROLE WITH BASIL



Rice and Spinach Casserole with Basil image

In this neo-casserole, a crisp crust of Parmesan and rice stands in for pastry, and luscious ricotta -- rather than cream -- cushions sauteed basil, spinach and zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

Coarse salt and freshly ground pepper
2/3 cup long-grain brown rice
3 tablespoons extra-virgin olive oil, plus more for dish
2 medium zucchini, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 scallions, thinly sliced
1 1/2 pounds fresh spinach
2 cups loosely packed fresh basil
1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
5 large eggs
1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)

Steps:

  • Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
  • Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.
  • Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.
  • Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.
  • Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.

SPINACH AND RICE CASSEROLE



Spinach and Rice Casserole image

I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.

Provided by DeniseBC

Categories     White Rice

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag fresh spinach
1 cup chopped onion
1 teaspoon olive oil
1 1/2 cups uncooked rice
2 cups chicken broth
2 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded parmesan cheese

Steps:

  • Tear spinach into bite sized pieces, removing stems and set aside.
  • In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Stir in spinach, salt and pepper and cook until spinach is wilted.
  • Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
  • Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.

BROWN RICE AND SPINACH CASSEROLE



Brown Rice and Spinach Casserole image

Make and share this Brown Rice and Spinach Casserole recipe from Food.com.

Provided by AuntieChef

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces frozen spinach
1/4 cup onion
1/2 cup mixed mushrooms
1 cup cooked brown rice
4 ounces cheddar cheese
1/3 cup skim milk
2 medium eggs
1/4 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon ground ginger
1 teaspoon ground mustard
1 teaspoon black pepper

Steps:

  • 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.).

SKINNY SPINACH AND RICE CASSEROLE



Skinny Spinach and Rice Casserole image

72% less sat fat • 43% fewer calories • 61% less fat than the original recipe. Give a favorite casserole a makeover using brown rice for whole-grain benefits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
  • Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH



Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach image

The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen.

Provided by Chandra M

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

4 slices white bread, quartered
1 cup pine nuts
2 tablespoons unsalted butter, melted
1/4 cup grated parmesan cheese
1 tablespoon olive oil
3 garlic cloves, minced
1 lb fresh spinach, washed & stemmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups low sodium chicken broth
3 1/2 cups whole milk
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
8 ounces mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
  • For the filling: Preheat oven to 400*F.
  • In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
  • Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
  • Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
  • Slowly whisk in the broth and milk, bring to a simmer, whisking often.
  • Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
  • Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
  • Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
  • Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
  • Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
  • Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
  • Cool for 10 minutes and serve with parsley.

Nutrition Facts : Calories 727.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 124.5, Sodium 834.4, Carbohydrate 51.8, Fiber 3.6, Sugar 7.5, Protein 47.9

SPANOKORIZO (SPINACH AND RICE CASSEROLE)



Spanokorizo (Spinach and Rice Casserole) image

A Greek side dish that goes very well with roasted chicken or other plain meats. Based on a recipe in Sofi's Aegean Kitchen by Sofi Lazarides Konstantinides.

Provided by PanNan

Categories     Long Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
6 green onions, finely chopped
3 lbs fresh spinach, washed, trimmed, and coarsely chopped
1 1/2 cups long-grain white rice
3 tablespoons finely chopped fresh dill
2 cups water
salt
fresh ground pepper
2 lemons, cut into wedges

Steps:

  • Heat the oil in a large pot.
  • Saute the onions until soft, about 3 minutes.
  • Stir in the spinach and saute until wilted, about 3 minutes.
  • Add the rice, dill, water, salt and pepper. Stir thoroughly, and cover. Simmer about 15 - 20 minutes until the rice is cooked and the liquid is absorbed.
  • Serve warm, garnished with lemon wedges.

SPINACH RICE CASSEROLE



Spinach Rice Casserole image

From East Troy, Wisconsin, Kathleen Taugher shares a blend of spinach, mushrooms, brown rice and cottage cheese that's hearty enough to serve as a main dish. The creamy casserole gets nice crunch from sunflower kernels sprinkled on top.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1/4 cup egg substitute
2 cups fat-free cottage cheese
2 cups cooked instant brown rice
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons sunflower kernels

Steps:

  • In a skillet that has been coated with cooking spray, saute mushrooms, onion and garlic until tender. Add spinach. In a large bowl, combine the flour and egg substitute until smooth. Stir in cottage cheese, rice, 1 tablespoon Parmesan cheese, thyme, pepper and mushroom mixture; mix well. Transfer to an 11x7-in. baking dish that has been coated with cooking spray. Sprinkle with sunflower kernels and remaining Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

SPINACH RICE WITH A KICK CASSEROLE



Spinach Rice with a Kick Casserole image

Found this recipe on another online site and thought it looked good enough for me to want to save and share it here.

Provided by Susan Whitley

Categories     Rice Sides

Time 55m

Number Of Ingredients 11

1/3 c long grain rice, uncooked
2/3 c water
1 can(s) cream of chicken soup
1/4 c milk
2 fresh jalapeno peppers, seeded and chopped
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp butter
1/2 c chopped onion
1 pkg frozen chopped spinach, thawed and drained
4 oz cubed cheese (original recipe used processed cheese/velveeta type)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Bring the rice and water to a boil in sauce pan. Cover, reduce heat to low and simmer for 20 minutes.
  • 3. Melt the butter in a large skillet and cook onion until tender. Stir in the cooked rice and spinach. Pour the soup mixture into the skillet, stir in and continue cooking until heated through. Mix in the cubed [processed] cheese and transfer to greased baking dish.
  • 4. Bake for 25 minutes or until bubbly and lightly browned.

SPINACH RICE CASSEROLE



Spinach Rice Casserole image

A friend gave this too us after finding it in a newspaper, I believe it was. Very tasty and easy to make! :)

Provided by Stephanie DeFoyd

Categories     Casseroles

Time 50m

Number Of Ingredients 9

10 oz fresh spinach
3 c cooked rice
3/4 lb pepper jack cheese, grated (save some for top of casserole)
1/4 c melted butter or margarine
1 tsp onion flakes, dehydrated
4 eggs
1 c milk
1 tsp worcestershire sauce
2 tsp salt (if desired)

Steps:

  • 1. Preheat oven to 350 degrees. In a large bowl, combine spinach, rice, cheese, butter, and onion flakes.
  • 2. In another bowl, mix eggs, milk, Worcestershire sauce, and salt. Add to rice mixture and mix well.
  • 3. Put into greased 2-quart baking dish. Sprinkle left over cheese on top. Cover and bake for 35-40 minutes or until middle of casserole is cooked. **NOTE: If casserole is not covered when baking, edges tend to get hard, etc.

Tips:

  • Prep the Spinach: Before using, wash and thoroughly dry the spinach to prevent excess moisture from making the casserole soggy.
  • Use Fresh or Frozen Spinach: Both work well in this recipe. If using frozen spinach, thaw and squeeze out excess water before using.
  • Cook the Rice: Use any method you prefer to cook the rice, such as boiling, steaming, or using a rice cooker. Just make sure it's cooked and fluffy before adding it to the casserole.
  • Flavorful Broth: Use a flavorful broth, such as chicken or vegetable broth, to enhance the taste of the casserole. You can also use water, but the broth will add more depth of flavor.
  • Cheese Options: You can use a variety of cheeses in this casserole, such as cheddar, mozzarella, Parmesan, or a combination of your favorites.
  • Creamy Sauce: For a richer and creamier casserole, add some heavy cream or sour cream to the sauce.
  • Seasoning: Don't forget to season the casserole with salt, pepper, and other herbs and spices to taste.
  • Crunchy Topping: If you like a crispy topping, sprinkle some bread crumbs or crushed crackers on top of the casserole before baking.
  • Baking Time: Bake the casserole until it's bubbly and the cheese is melted and golden brown, usually around 20-30 minutes.
  • Let it Set: Allow the casserole to cool for a few minutes before serving to let the flavors meld together.

Conclusion:

This spinach rice casserole is a delicious and versatile dish that's perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it's a great recipe for both beginners and experienced cooks. Whether you're looking for a comforting family meal or a crowd-pleasing side dish, this casserole is sure to be a hit. So gather your ingredients and give it a try today!

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