This spinach rice casserole is a comforting dish that's simple to make and full of comfort. With creamy sour cream, melted grated cheese, and lots of spinach, it makes a delicious meal for any day of the week.
Todayโs spinach rice casserole is one of my daughterโs favorite meals, actually a family favorite, but she's the one requesting me to cook it most of the time. I cook it often because it tastes great, is cheesy, is easy to make, uses simple ingredients, and is budget-friendly.
It's the perfect midweek dinner everyone in our family looks forward to. Check out more delicious cheesy casseroles and bakes, such asย Healthy Potato and Broccoli Casserole, Baked Ground Beef and Zucchini Casserole, or Mushroom Polenta Casserole.
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Recipe ingredients
Spinach: I always use frozen spinach for this rice casserole. Fresh spinach can be hard to find in the rural area where we live, so frozen is our go-to. It's convenient, always available, and works perfectly in this dish. If you like this recipe, you should also try Frozen Spinach Spaghetti, Spinach and Chicken Curry, and Italian Spinach and Polenta Bake.
Rice: Plain, long-grain, white rice.
Vegetable or chicken broth.
Dairy: Sour cream and a little milk. The great thing about this dish is that you donโt have to make an extra trip to the grocery store if youโre out of sour cream. You can easily substitute it with other dairy products like cream cheese, mascarpone, ricotta, or crรจme fraรฎche. Just mix whatever you have with enough milk to reach a slightly runny yet thick consistency. Cream cheese and mascarpone might need a bit more milk, while crรจme fraรฎche might need less.
Cheese: I often use Gouda or sharp Cheddar cheese, but really, any cheese you have on hand works. I like to grate and mix any cheese scraps I find in the fridge, and they always turn out delicious in this casserole.
The eggs help bind the ingredients together, ensuring the casserole holds its shape and doesnโt fall apart when served.
See the recipe card for full information on ingredients and quantities.
Variations
Mix in cooked chicken, bacon, or ham for extra protein.
Use other types of good-melting, good-tasting cheese. If you use mozzarella, mix it with the same amount of Parmesan cheese; mozzarella cheese on its own is too bland.
Use fresh spinach
You will need about 2 lbs (1 kg) of fresh spinach, about 1 lb/ 450 grams for every standard 10-oz/ 280-300 grams package of frozen spinach.
Sautรฉ the fresh spinach in a large pan over medium heat with a bit of oil or butter until it wilts, 3-5 minutes. Depending on the size of your pan, you might need to do this in 2 batches.
Transfer it to a sieve or colander and press out any excess moisture with the back of a spoon.
Roughly chop it before mixing it with the rice.
You can replace fresh spinach with Swiss chard. In this case, cook the finely chopped stems for a few minutes before adding the chopped chard leaves. See Steamed Swiss Chard, too.
How to make spinach and rice casserole?
Preparations:
- Thaw the spinach, drain it, squeeze it lightly to remove the excess moisture, and chop it (See Good to Know section).
- Finely chop the onion and grate the garlic; keep them separated.
Step #1: Sautรฉ onions in a little olive oil, add the garlic and the rice, and toast the rice for about 2 minutes.
Step #2: Add the vegetable broth to the pot.
Step #3: Simmer for 12-15 minutes until the liquid is absorbed and the rice is tender. Donโt overcook it.
Step #4: Add chopped spinach, ยฝ of the grated cheese, salt, and black pepper, and stir well.
Step #5: Transfer the mixture to a prepared baking dish.
Step #6: Beat the eggs lightly in a bowl. Add dairy and spices and stir well to combine.
Step #7: Pour the egg mixture over the rice and spinach mixture.
Step #8: Top the casserole with the remaining grated cheese. Bake the rice and spinach casserole in the preheated oven until the topping is set, and the cheese is melted and golden.
Good to know!
You can make this casserole dish with leftover rice. If it seems too dry, add 3-4 tablespoons of warm broth and mix well.
If your frozen spinach is already chopped, you can skip chopping it. The brand I usually buy isnโt chopped; the leaves are just pressed into frozen cubes, so I chop it after thawing.
Check the rice package for cooking time.
Let the cheesy spinach rice casserole rest for 5-10 minutes before serving. This allows it to set slightly, making it easier to cut into neat squares.
How to store and reheat?
Allow the casserole to cool to room temperature before storing. Transfer it to an airtight container or cover the baking dish with foil or plastic wrap. Refrigerate for 3-4 days.
Freeze it in an airtight container for up to 3 months and defrost it in the fridge.
Reheat in the preheated oven (350ยฐF/175ยฐC). To prevent it from drying out, cover it with foil and bake it for 20-25 minutes or until heated through.
Using the microwave is easier. Reheat individual portions in a microwave-safe container on high for 2-3 minutes, covering loosely, and stir halfway through.
Spinach Rice Casserole
Equipment
- Large saucepan or Dutch oven
- Casserole dish or a similar-sized baking dish, 10x8 inches/ 25x20 cm
Ingredients
Rice:
- 1.3 lb frozen spinach Note 1
- 1โ cup long-grain rice 250 g
- 1 small onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 2 cups vegetable broth 500 ml
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- 1 cup cheese freshly shredded, Note 2
Topping:
- 2 eggs
- ยพ cup sour cream Note 3
- ยผ cup milk
- ยพ teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
- ยฝ teaspoon thyme
- a few gratings of nutmeg
- 1 cup cheese freshly shredded
Instructions
- Spinach: Thaw the spinach. Once thawed, place it in a sieve and press it with the back of a spoon to squeeze out the excess water. Chop the spinach. If your frozen spinach is already chopped, you can skip chopping it. The brand I use isn't chopped; the leaves come in frozen cubes, so I chop them after thawing.1.3 lb frozen spinach
- Preheat the oven to 400ยฐF/ 200ยฐC and lightly grease the casserole dish (with oil or butter).
- Finely chop the onion and grate the garlic; keep them separated.1 tablespoon olive oil + 1 small onion + 3 garlic cloves
- Sautรฉ: Heat the oil in the pan. Sautรฉ the onion on low heat, often stirring, for about 2 minutes until translucent. Add the garlic and the rice, and toast the rice, occasionally stirring, for about 2 minutes.1โ cup long-grain rice
- Simmer rice: Add the vegetable broth, bring to a boil, and simmer for 12-15 minutes until the liquid is absorbed and the rice is tender. Check the packet instructions, and donโt overcook the rice.2 cups vegetable broth
- Combine casserole ingredients: Add spinach, ยฝ of the grated cheese, salt, and pepper, and stir well. Transfer the mixture to a lightly greased casserole dish.spinach + 1 cup cheese + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Topping: Beat the eggs lightly in a bowl. Add sour cream, milk, and spices and stir well to combine. Pour this mixture over the rice and spinach in the baking dish.2 eggs + ยพ cup sour cream + ยผ cup milk + ยพ teaspoon fine sea salt + ยฝ teaspoon ground black pepper + ยฝ teaspoon thyme + a few gratings of nutmeg
- Top the casserole with the remaining grated cheese.1 cup cheese
- Bake the rice and spinach casserole for about 30 minutes or until the topping is set, and the cheese is melted and golden.
- Rest for 5-10 minutes before serving. This helps it set, making it easier to cut into neat squares.
Notes
- Fresh spinach: You'll need about 2 lbs (1 kg) of fresh spinach (or 1 lb/450 grams per 10-oz/280-300 grams package of frozen spinach). Sautรฉ the fresh spinach in a large pan with a bit of oil or butter over medium heat until wilted, about 3-5 minutes. If needed, cook in two batches. Transfer to a sieve or colander and press out excess moisture with a spoon. Roughly chop it before mixing it with the rice.
- Cheese: I usually use Gouda or Cheddar, but any good-melting, tasty cheese you have works. I often grate and mix leftover cheese scraps from the fridge, which always taste great in this casserole.
- Dairy: You can substitute sour cream with other dairy products like cream cheese, mascarpone, ricotta, or crรจme fraรฎche. Just mix with enough milk to make it slightly runny yet still thick. Cream cheese and mascarpone may need more milk, while crรจme fraรฎche might need less.
Anne says
Gosh, this was good! I didn't change anything and I loved that I didn't even have to go shopping to cook this. Frozen spinach is great!
Adina says
The same here, Anne. It's a dish I often cook when I don't have the time to go shop for some extra ingredients.