Skip to main content

Spinach Rice Casserole

spinach rice casserole.jpg

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 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


1. In oil, sauteé onions until caramelized, then add garlic until cooked. Add spinach and sauteé 2 more minutes. 

2. Meanwhile, cook brown rice according to package directions.

3. Combine rice, spinach mixture, eggs, soy sauce, and nutmeg and toss well. Add ½ the cheese and combine.

4. Preheat oven to 350°F. Grease a large casserole dish. 

4. 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.