Comforting Spinach Rice Casserole You Will Make Again and Again
There is something about a warm, cheesy casserole that makes the whole house feel cozy. This spinach rice casserole is creamy, comforting, and simple to make. It is packed with flavor and perfect for weeknight dinners or potluck gatherings. Even picky eaters will love it. You will find yourself making this dish again and again.
Ingredients Needed
- 2 cups cooked white rice
- 2 cups fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Step by Step Cooking Instructions for Spinach Rice Casserole
Prepare the Rice
Cook 2 cups of white rice according to the package instructions. Fluff the rice with a fork and set aside. You can use leftover rice if you prefer.
Saute the Vegetables
In a large skillet, melt butter over medium heat. Cook chopped onion for 3 to 4 minutes until soft. Add garlic for 1 minute, then stir in spinach until wilted.
Make the Creamy Mixture
In a medium bowl, combine the milk, sour cream, salt, pepper, and paprika. Stir until smooth. Add the cheddar and half of the mozzarella cheese to the mixture.
Combine Ingredients
Add the cooked rice and sautéed spinach mixture to the creamy mixture. Stir until everything is evenly coated. Taste and adjust seasoning if needed.
Assemble the Casserole
Preheat oven to 350 F. Lightly butter a 9 by 13 inch dish. Spread the rice and spinach mixture evenly and top with remaining cheeses.
Bake
Bake uncovered for 25 to 30 minutes, until the cheese on top is melted and slightly golden. Let it cool for 5 minutes before serving. This helps the casserole set and makes it easier to serve.
Tips for Customizing the Recipe
This casserole is very versatile. You can add cooked chicken or turkey for a heartier meal. For extra vegetables, try adding mushrooms, bell peppers, or zucchini. If you prefer a lighter version, use low fat cheese and milk. To add a touch of spice, sprinkle in some crushed red pepper flakes or smoked paprika. You can also experiment with different cheeses such as Gruyere or Monterey Jack.
Nutritional Information
This spinach rice casserole is rich in protein and calcium thanks to the cheese and milk. It provides fiber from the spinach and carbohydrates from the rice. One serving contains approximately 350 calories, 15 grams of protein, 18 grams of fat, 30 grams of carbohydrates, and 3 grams of fiber. It is a balanced and satisfying dish for a weeknight meal or a family dinner.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or roasted vegetables. You can also serve it alongside grilled chicken or baked fish for a complete meal. Leftovers can be reheated in the oven or microwave and make a great lunch option. A dollop of sour cream or a sprinkle of fresh herbs on top adds an extra layer of flavor.
Comforting Spinach Rice Casserole You Will Make Again and Again
6
servings15
minutes30
minutes350
kcalWarm, cheesy, and full of flavor, this spinach rice casserole is creamy, comforting, and easy to make. Perfect for weeknight dinners or potlucks.
Ingredients
2 cups cooked white rice
2 cups fresh spinach, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk
½ cup sour cream
¼ cup grated Parmesan cheese
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Directions
- Prepare the Rice: Cook rice as per package instructions. Fluff and set aside.
- Saute Vegetables: Melt butter in a skillet over medium heat. Cook onion 3–4 mins, add garlic 1 min, then stir in spinach until wilted.
- Make Creamy Mixture: In a bowl, combine milk, sour cream, salt, pepper, and paprika. Stir in cheddar and half of mozzarella.
- Combine Ingredients: Mix cooked rice and sautéed spinach with creamy mixture until well coated.
- Assemble Casserole: Preheat oven to 350 F. Lightly butter a 9×13 inch dish. Spread mixture evenly, top with remaining cheeses.
- Bake: Bake uncovered for 25–30 mins until cheese melts and turns golden. Let cool 5 mins before serving.
Notes
- Can be made ahead and stored in fridge for 1 day or frozen for up to 2 months.
- Use frozen spinach? Thaw and drain well to avoid watery casserole.
- Add protein like chicken, turkey, sausage, or beans for variation.
- Try different cheeses or extra vegetables for customization.
