Spinach Rice Casserole

5 from 3 votes

This spinach rice casserole is an easy, flavorful dish. With creamy sour cream, melted cheese, and plenty of spinach, it's a tasty meal for any day.

Prep Time40

Cook Time30

Course: Main Course, Pasta and Rice

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 366kcal

Author: Adina

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
1⅓ cup long-grain rice 250 g
1 small onion
3 garlic cloves
1 tablespoon olive oil
2 cups vegetable broth 500 ml
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup cheese freshly shredded, Note 2

Topping:

2 eggs
¾ cup sour cream Note 3
¼ cup milk
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon thyme
a few gratings of nutmeg
1 cup cheese freshly shredded

US - EU

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 400°F/ 200°C 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
Sauté: Heat the oil in the pan. Sauté 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.
1⅓ 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 don’t overcook the rice.
2 cups vegetable broth
Combine casserole ingredients: Add spinach, ½ of the grated cheese, salt, and pepper, and stir well. Transfer the mixture to a lightly greased casserole dish.
spinach + 1 cup cheese + ½ teaspoon fine sea salt + ¼ 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 + ¾ cup sour cream + ¼ cup milk + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper + ½ 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). Sauté 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 crème fraîche. Just mix with enough milk to make it slightly runny yet still thick. Cream cheese and mascarpone may need more milk, while crème fraîche might need less.

Nutrition