This is one of those casseroles that just keeps getting better over time. It will be fantastic on the night you first fix it, but two nights later, the leftovers are going to be amazing, as the flavors will have had a chance to blend.

You can add just about anything to it that strikes your fancy, such as more veggies of all different varieties. You can swap out the white rice for brown rice. Feel the need for protein? Add whatever sounds good to you, such as ground beef or turkey, ham cubes, shredded chicken or pork. Just make sure that the protein is fully cooked before you add it in with the other ingredients.

 

INGREDIENTS

1 (10-ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)

2 cups cooked white rice

1 ⁄3 cup melted butter

2 cups shredded cheddar cheese

3 ⁄4 cup grated Parmesan cheese

1 ⁄3 cup chopped onions or 2 large green onions, chopped

1 garlic clove, minced

3 large eggs, beaten

3 ⁄4 cup milk

Salt and pepper to taste

1 ⁄4 cup grated Parmesan cheese, for topping

Shredded mozzarella cheese (optional)
INSTRUCTIONS

Preheat oven to 350°F and generously grease an 11 x 7-inch baking dish.

In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.

Season with salt and pepper to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.

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Quick Tip:  You can freeze this casserole either before or after you bake it. You might want to freeze an entire unbaked casserole to bake at a later date. If you have leftovers, you might want to freeze them in individual portion sizes.

Recipe and image courtesy of Christy at The Girl Who Ate Everything