Spinach Veggie Casserole

Spinach Veggie Casserole

34 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
LGUROWITZ
Recipe by  LGUROWITZ

“Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  2. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. Stir in spinach.
  3. Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
  4. Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
  5. Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

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Reviews (34)

Rate This Recipe
Master Kris
27

Master Kris

This recipe has potential. Things I don't like: 1.) This recipe assumes you are using a particular type of rice. I won't work if you are using quick cook white rice or a longer cook brown or jasmine rice. Maybe it would be more beneficial to list the amount of cooked rice needed rather than give the instructions for cooking the rice. 2.) For a dish with so much butter, I think this dish was a little bland. I think adding a couple of different herbs and a liberal amount of salt and pepper make it a great recipe. 3.) Less butter. The butter isn't necessary. I usually skip it without consequence. The things I do like: 1.) Lots of veggies. I also added sliced fresh mushrooms. I am sure others can be added without taking away from the essence of the casserole. 2.) Spinach and cheese! The combination of ingredients is appealing to me, spinach being key. It is also flexible. The corn, bell peppers, and onions can be substituted with whatever you have (given it is not too overwhelming).

GINNYG
13

GINNYG

This is a good recipe. A great way to jazz up spinach!

SUEBELL
10

SUEBELL

This was delicious! I did need to change it up a little, though. I used cannelini beans in place of the corn, and I always use brown whole grain rice. Also, I didn't have Swiss cheese, so I used mozzerella and a little muenster I had.I topped it with some feta cheese. Extremely flavorful!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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