Spinach Parmesan Rice Bake
This is so delicious. Even my picky kids (who HATE anything green and remotely healthy) loved this. I used cheddar cheese this time but can't wait to try it with feta.
|2||large handfuls fresh spinach, chopped|
|2 cups||cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)|
|1/3 cup||melted butter|
|2 cups||shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)|
|3/4 cup||grated parmesan cheese (or to taste)|
|1/3 cup||chopped onion or 2 large green onions, chopped|
|2||garlic cloves, minced|
|3||large eggs, beaten|
|3/4 cup||half and half|
|1/8 teaspoon||cayenne pepper, to taste (optional)|
|1/2 teaspoon||fresh ground black pepper (or to taste)|
|seasoning salt (to taste or can use white salt)|
|1/4 cup||grated parmesan cheese, for topping|
|grated mozzarella cheese (add on the last 5 minutes of baking) (optional)|
1 Set oven to 350°F.
2 Generously grease a 11 x 7-inch baking dish.
3 In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4 Season with salt, pepper and cayenne to taste.
5 Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6 Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7 Top with mozzarella cheese the last 5 minutes of baking (if using).
8 Note: for a more fluffier texture casserole, 4 eggs may be used.