Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

  2. 2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)

  3. 1/3 cup melted butter

  4. 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)

  5. 3/4 cup grated parmesan cheese (or to taste)

  6. 1/3 cup chopped onions or 2 large green onions , chopped

  7. 1 -2 garlic clove , minced (or 1/2-1 teaspoon garlic powder)

  8. 3 large eggs , beaten

  9. 3/4 cup milk or 3/4 cup half-and-half cream

  10. 1/8 teaspoon cayenne pepper , to taste

  11. 1/2 teaspoon fresh ground black pepper (or to taste)

  12. seasoning salt (to taste or can use white salt)

  13. 1/4 cup grated parmesan cheese , for topping

  14. grated mozzarella cheese (add on the last 5 minutes of baking)

Instructions Jump to Ingredients ↑

  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.


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