Green Rice Casserole
This Green Rice Casserole is flight, fluffy, and full of veggies! Serve as a main course or a side dish!
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Servings: 8 sesrvings
Calories: 288kcal
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. (8x8 or 9x9 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
Serving: 1g | Calories: 288kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 543mg | Fiber: 1g | Sugar: 6g