Best 12 Rice Spinach And Cheese Bake Recipes

SPINACH RICE CASSEROLE

Steps:

• Heat oven to 350F degrees. Lightly mist a casserole dish with nonstick spray. I usually use a pretty oval dish, but you could use an 8- or 9-inch square dish if you like.
• In a large bowl, add cooked rice, spinach, butter, onion, salt and cheese. In a 4-cup measure, pour milk and add eggs. Whisk to combine. Pour into the bowl with rice-spinach mixture and stir well to combine.
• Pour into prepared casserole dish and bake for 45 minutes.
• Remove from oven and serve.
• Serves 6.

CHEESY SPINACH RICE CASSEROLE

Steps:

• Cook rice according to package instructions.
• While rice is cooking, preheat the oven to 350 degrees.
• In a small pan, melt the butter and add the onion. Cook for a couple of minutes to soften.
• Scrape onion and butter into a large mixing bowl. Add spinach, mustard, and salt. Mix to combine.
• When rice is cooked, add to the bowl along with the cheese. Mix well and pour into an 8 x 8-inch casserole dish.
• Bake, uncovered for 30-40 minutes.

BAKED RICE WITH SPINACH AND PARMESAN CHEESE

Steps:

• Heat the oven to 400 F.
• Grease a 3-quart baking dish or casserole.
• Peel the onion and chop it finely.
• Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the finely chopped onion and cook until it is softened and translucent, stirring frequently. Add 4 1/2 cups of chicken stock and continue cooking until the stock comes to a simmer.
• Put the rice in a colander or mesh strainer and rinse with cold water.
• Transfer the rice to the prepared baking dish or casserole; add the chicken stock and onion mixture and stir the mixture gently until blended.
• Bake the rice, uncovered, in the preheated oven for 25 minutes, or until the liquid is almost absorbed. Stir the rice occasionally and add more stock, if necessary.
• Meanwhile, give the spinach a rough chop
• De-stem and chop the herbs finely.
• Remove the casserole from the oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Taste the rice and add salt, if necessary. If the mixture seems dry, add more chicken stock.
• Cover the baking dish tightly with foil and return it to the oven. Bake the casserole for about 5 minutes longer, or until the rice is tender and the spinach has wilted.
• Stir the rice mixture with a fork to fluff.

RICE & SPINACH BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook and drain spinach.
• Mix spinach, cooked rice, cheese, eggs, margarine, rosemary, milk, onion, worcestershire sauce and salt.
• Place in a 10 x 6-inch casserole dish and bake 20 to 25 minutes.

EASY RICE BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• 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).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

SPINACH RICE

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

SPINACH RICE BAKE

Steps:

• Cook spinach according to package directions; drain well. Add the remaining ingredients. Transfer to a greased 1-qt. baking dish. , Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean.

RICE SPINACH CASSEROLE

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

BAKED SPINACH RICE

Steps:

• Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
• In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
• Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
• Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
• Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
• Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
• Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

RICE WITH SPINACH AND FETA CHEESE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 6 minutes. Add rice and stir until rice is translucent, about 2 minutes. Add broth and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed, about 8 minutes longer. Mix in tomatoes and cheese. Season with salt and pepper and serve.