Casserole: Herbed Spinach Rice

posted by jacqibay 08-23-101 9:42 AM

Herbed Spinach Bake

1 cup cooked rice
1 (10 oz) package frozen spinach
1 cup shredded, sharp, cheddar cheese
2 eggs, slightly beaten
2 tablespoons soft butter or margarine
1/3 cup milk
2 tablespoons chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp dried rosemary, crushed
1/4 tsp dried thyme leaves, crushed
salt and pepper to taste

Preheat oven to 350 F.

Prepare rice, set aside to cool. Cook and drain spinach. Mix together all ingredients, pour into 8 x 8 inch pan. Bake for 20-25 minutes, until edges/sides turn just a little bit golden.

*cook's notes-I first had this as a side dish but, with the eggs and cheese, I 've been known to serve it as a main course. Just add a salad and some crusty bread.

*This is a very forgiving recipe: the rice can be white or brown, the onion can be green, yellow, or white. You can use fresh herbs, just remember to increase the amount used (usually triple, IE: 1/4 tsp dry=3/4 tsp fresh) as fresh is not as potent as dried. However, it does all come down 'to taste'

*This recipe doubles well, but loses something when tripled.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line