Spinach Rice Casserole

This is my go-to casserole whenever I have spinach or other greens on hand. It’s an all-in-one family pleaser, packed with gooey cheese, rich greens, brown rice, and caramelized onions. It freezes perfectly, and is a great dish to take to a sick friend or new mom, since it doesn’t take much room in the fridge. 

Spinach Rice Casserole

Prep Time 5 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

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Servings

10 Servings

1x2x3x

Ingredients

• 2 cups dry brown rice cooked according to package instructions
• 2 tablespoons vegetable or olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 pounds spinach chopped
• 4 beaten eggs
• 1 ½ cups Monterrey Jack shredded cheese or other mild cheese, shredded
• 2 tablespoons soy sauce
• Dash nutmeg

Instructions

• In oil, sauteé onions until caramelized, then add garlic until cooked. Add spinach and sauteé 2 more minutes. 
• Meanwhile, cook brown rice according to package directions.
• Combine rice, spinach mixture, eggs, soy sauce, and nutmeg and toss well. Add ½ the cheese and combine.
• Preheat oven to 350°F. Grease a large casserole dish. 
• Pour ½ the mixture into a casserole dish, then top with a but more cheese (same some for the top). Pour the rest of the mixture into the dish followed by a sprinkling of the rest of the cheese. Bake covered for 35 minutes.