Cheesy Spinach Rice Casserole Food

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

CHEESY BAKED SPINACH CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9-inch oval baking dish or equivilant with non-stick cooking spray.
• Defrost spinach in the microwave or under warm water. Use your hands to squeeze out all the excess moisture in the spinach. Add to a medium mixing bowl.
• Add remaining ingredients to the spinach. Mix until combined. Pour into prepared baking dish and bake 30 minutes or until hot and bubbly.

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.

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.

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.

CHEESY SPINACH AND BEEF CASSEROLE (SPINACH FANDANGO)

Steps:

• Preheat oven to 350F.
• In a large skillet or dutch oven, combine the 1lb ground beef, 1 diced onion, 8oz fresh sliced mushrooms, 1 clove of minced garlic, and 1 tsp oregano and cook over medium heat until meat is browned and the vegetables are softened and fragrant.
• While the beef mixture is browning, microwave the frozen spinach to defrost it. I microwaved it in a microwave safe bowl for 4 minutes. Then, remove from the microwave and over the sink, press the spinach up against the sides of the bowl to extract excess liquid and drain off the liquid. You can also use cheesecloth or a sieve if you prefer.
• Once the spinach is fully strained, add it to the browned beef mixture and toss to combine.
• Next, combine the rice, 1 tsp oregano, 1 cup sour cream, 1 Tbs butter and 3/4 cup of milk in a small bowl and stir until combined and creamy. If the rice isn't warm and the butter doesn't melt, you can microwave it for 45 seconds.
• Add the creamy rice mix to the beef and spinach mixture and then pour it all into a medium to large sized rectangular casserole dish and spread evenly to all sides.
• Sprinkle 8 oz shredded Monterrey Jack Cheese evenly over the top of the casserole.
• Bake for 35 - 40 minutes or until the casserole is bubbling and the cheese on top is melty and slightly browned.
• Allow to rest for 5 minutes after removing from the oven before slicing.

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.

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.

CHEESY CURRY CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, for about 10 minutes. Stir in the garlic and cook for 1 minute.
• Remove the cooked vegetables from the skillet and add the butter into the pan, allowing it to fully melt. Whisk in the flour, 1/4 tsp sea salt, and 1/4 tsp pepper. Cook for 1 minute. Slowly pour in the chicken bone broth while continuing to whisk. The liquid should begin to thicken as it gently boils. Stir in the sour cream and 2 cups shredded cheese and whisk until cheese is melted.
• Into the cheese sauce, stir in the diced chicken, cooked rice, curry powder, garlic granules, 1/2 tsp sea salt, and 1/2 tsp pepper, along with the cooked vegetables that were set aside. Mix everything together.
• Pour the mixture into a 9×13 baking dish, or a similar size dish. Top with the remaining 1/2 cup of cheese.
• Bake for 25-30 minutes, or until the cheese is melted through and the casserole is bubbly along the edges.

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.

CHEESY SPINACH CASSEROLE

Steps:

• In a small nonstick skillet, saute onion in butter until tender. In large bowl, combine the eggs, egg white and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and onion mixture. Pour into a 1-1/2-qt. baking dish coated with cooking spray. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°.

CHEESY WILD RICE CASSEROLE

Steps:

• In a 2-quart casserole, combine rice mix and seasoning packet with mushrooms. In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg. Bring to boiling; remove from heat. Stir mixture; pour over rice mixture. Stir in cream cheese.
• Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture. Cover; bake 15 to 20 minutes more or until rice is tender. Stir again. Let stand 5 minutes before serving.Makes 6 to 8 servings.

FAVORITE CHEESY SPINACH CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix CHEEZ WHIZ and soup until blended. Combine spinach and artichokes in medium bowl. Add CHEEZ WHIZ mixture; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 35 min. or until heated through, topping with corn flakes for the last 5 min.

CHEESY SPINACH CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix the first 7 ingredients together.
• Separately mix the Spinach Mixture ingredients.
• Spread the ingredients from the first mixture in the bottom of a greased casserole.
• Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.

SPINACH AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
• Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
• Transfer to the prepared baking dish. Cover with foil. Bake for 20 minutes. Remove the foil; sprinkle with the remaining 1 cup of mozzarella cheese and the French-fried onions. Bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly.

CHEESY SPINACH CASSEROLE

Steps:

• Follow package directions to make 2 cups cooked brown rice.
• Over medium heat, cook garlic and onions with 1 1/2 tablespoons butter until soft.
• Add spinach, saute for 2 minutes, remove from heat.
• Preheat oven to 350 degrees; grease casserole dish with remaining butter.
• When rice is cooked, remove from heat and add contents of skillet, eggs, milk, cheese, parsley, tamari, salt and cayenne.
• Pour into casserole pan and spread evenly.
• Dust with paprika.
• Cover and bake 30 minutes.

CHEESY SPINACH RICE CASSEROLE

Steps:

• 1. Preheat oven to 350
• 2. Place frozen spinach in a 7 or 8 cup microwave/oven safe dish. Microwave for 6 minutes stirring 1/2 way through.
• 3. Drain excess liquid from spinach but don't squeeze it
• 4. Saute onions in the butter until tender
• 5. Add flour to the pan and cook for a few minutes
• 6. Add the 1/2 and 1/2 and stir until smooth. Cook until thickened. It should be fairly stiff, there is some moisture in the spinach that will thin it a little.
• 7. Add salt and pepper and 1 1/2 cups of the cheese. Stir until melted.
• 8. Add spinach and rice and mix well. Heat through.
• 9. Pour into the oven safe dish you microwaved the spinach in.
• 10. Top with remaining cheese.
• 11. Bake for 30 minutes. Cheese should be melted and slightly browned and the casserole should be bubbly.