Spinach is a go-to veggie for us. Not only do my husband and I both enjoy it, but it actually has a decent amount of calcium in it for the kids, which is a plus. I'm always looking for dishes I can assemble during naptime and just throw in the oven after the little ones are awake. So... casseroles are a great option for us, and this one seemed like it might be right up our alley. It ended up being pretty good. I won't say we'll eat it weekly, but probably monthly. It made a huge casserole as a side dish-- way more than we could eat with our chicken in one night, but it did reheat well. The only change I made to the recipe was to use 2 eggs instead of 3. I am not an egg eater and I always hesitate to add too many eggs to anything, lest it get that "eggy" consistency. For example, I stand by the one-egg lasagna because I think the two eggs most recipes call for make it a bit rubbery... just not my cup of tea.
Famous Spinach & Rice Casserole
** from The Big Book of Casseroles by Maryana Vollstedt
3 large eggs (I used 2)
2/3 cup milk (I used skim)
2 T butter, melted
1/2 cup finely chopped yellow onion
2 T chopped fresh parsley
1 tsp dried thyme
Dash of ground nutmeg
1 tsp salt
1/4 tsp Worcestershire sauce
3 cups grated cheddar cheese (I used a sharp Cracker barrel white cheddar)
3 cups cooked long grain white or brown rice (I used white but would definitely use brown in the future)
2 10 oz packages of frozen spinach, thawed and squeezed dry
Preheat over to 350 degrees. In a large bowl, whisk eggs until blended. Add milk, butter, onion, parsley, thyme, salt & Worcestershire and mix well. Fold in rice, 2 cups of cheese and spinach. Turn the mixture into a 4 qt casserole dish lightly coated with cooking spray.
Bake, uncovered, until bubbly- about 45 minutes. Sprinkle with remaining 1 cup of cheese and bake, uncovered, until cheese melts- about 5 minutes longer.
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