If you’ve been looking for a unique, original recipe that’s perfect for any time of year, try this Green Rice Casserole recipe. The first time my family had this meal, even the picky eaters were asking for seconds. It has a ton of vegetables!
Green Rice Casserole Recipe
Whether you need the perfect side dish for that big dinner party or you want great recipes that you can make on the fly, you have to make this take on arroz verde.
With rice, spinach, cheese, and a ton of fresh herbs, this is a great meal to make ahead of time and freeze for those busy weeknights.
Try it alongside this Cornbread Cowboy Casserole, this Amish Shipwreck Casserole, or with this Green Bean Casserole.
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Ingredients Needed
- Rice – You can use white or brown rice (I recommend choosing long-grain rice).
- Frozen spinach – Frozen spinach works best, but use fresh if you can’t find frozen.
- Green bell pepper – Swap the green pepper for Poblano peppers if you desire.
- Green onions – Swap out for a yellow onion if you don’t have green.
- Garlic – No garlic cloves? Buy pre-minced garlic or substitute with garlic powder.
- Sharp cheddar cheese – Replace cheddar with American cheese or the cheese of your choice.
- Evaporated milk – The cup milk can be substituted for canned soups, like cream of mushroom soup or cream of chicken soup.
- Pantry staples – Large eggs, salt, black pepper.
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How to Make Green Rice Casserole
- Preheat oven to 350F. Spray a baking dish with nonstick cooking spray.
- In a large bowl, combine rice, spinach, bell pepper, onions, garlic, and half of your shredded cheese. Stir to combine.
- In a small bowl, combine evaporated milk, eggs, salt, and pepper. Whisk to combine.
- Add milk mixture to rice mixture. Stir to combine. Spread into casserole dish. Top with rest of cheese.
- Bake for 30 minutes or until cheese is bubbly and melted. Remove and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This dish can be served as a side dish or as a main course, so there are a lot of foods that it can be paired with.
I personally use this as a side dish, serving it with chicken breast or pork chops.
From there, I usually add some fresh broccoli or Brussel sprouts sautéed in a large skillet over medium heat to medium-high heat, and covered with lemon juice and olive oil.
If this is your main course, you can pair it with a baked potato topped with sour cream and chives and green peas.
How long does it last?
Leftovers are super easy to store! Transfer your meal into an airtight container or cover your casserole dish tightly with plastic wrap or aluminum foil.
From there, this dish will stay good in the fridge for up to 3 days.
How do I reheat it?
To reheat any leftover Green Rice Casserole, simply remove it from the fridge and place your casserole dish in the oven at the temperature listed in the recipe.
If your casserole gets a little too dry, add some chicken stock or chicken broth to help rehydrate it.
Make sure that it is heated thoroughly before removing from the oven and enjoying.
For heating it up in the microwave, try putting a serving in for around 2 – 3 minutes intervals, checking to see if it’s heated all the way through.
Once it is, you’re ready to serve!
Tips for the Best Casserole
- Want more bubbly cheese sauce on top? Incorporate some parmesan cheese into the mix as well, which will help to create a crispy topping.
- Although I recommend using long-grain uncooked rice for this recipe, cut down on prep time by cooking instant white rice instead.
- Add some chicken chunks into your rice and spinach mixture if you’re planning on serving this as the main dish, to pack in the protein.
- For my vegetarians, try using black beans instead.
- If you like spice, add in some green chiles along with your green bell pepper. If you’re feeling adventurous, leave out the bell pepper altogether and just use chopped green chilies!
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This green rice recipe for casserole is going to take your dinnertime dishes to the next level! Packed full of veggies, you are closer to getting you daily vitamins, but the total time it takes to make it is short, so it’s perfect for busy weeknights.
Green Rice Casserole
Equipment
Ingredients
- 3 cups cooked rice
- 10 ounces frozen chopped spinach thawed and drained thoroughly
- 1 medium Green Bell Pepper seeded and diced
- 2 bunches green onions sliced thin
- 3 cloves garlic minced
- 2 cups sharp cheddar cheese shredded
- 12 ounces evaporated milk
- 2 large eggs beaten
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350F. Prepare a 2 quart baking dish with nonstick spray. (8×8 or 9×9 pan)
- In a large bowl, combine the cooked rice, spinach, bell pepper, green onions, garlic, and half the cheese.
- Stir to combine.
- In a small bowl, combine the evaporated milk, beaten eggs, salt, and pepper.
- Whisk to combine.
- Add the milk mixture to the rice mixture.
- Stir to combine.
- Spread into prepared baking dish.
- Top with remaining cheese.
- Bake for 30 minutes or until bubbly and cheese is melted and golden brown.
- Remove and enjoy.
Notes
- Want more bubbly cheese sauce on top? Incorporate some parmesan cheese into the mix as well, which will help to create a crispy topping.
- Although I recommend using long-grain uncooked rice for this recipe, cut down on prep time by cooking instant white rice instead.
- Add some chicken chunks into your rice and spinach mixture if you’re planning on serving this as the main dish, to pack in the protein.
- For my vegetarians, try using black beans instead.
- If you like spice, add in some green chiles along with your green bell pepper. If you’re feeling adventurous, leave out the bell pepper altogether and just use chopped green chilies!
Nutrition
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