Rice Bake Casserole

Name: Rice Bake Casserole
Ingredients: 2 tablespoons butter plus more for dish; 1 small onions minced; 1 pinch cayenne pepper; 1 x spinach, frozen thawed, drained and chopped, about 1 package; 1 cup milk non-fat; 2 large eggs; 2 cups cheddar cheese hredded sharp, plus extra for top; 4 cups rice, cooked; 1 teaspoon parsley leaves freshly chopped; 1 teaspoon thyme freshly chopped; 1 teaspoon basil leaves, chopped; 1 x salt to taste; 1 x black pepper freshly ground to taste

13 ingredients

10 steps

Ingredients

2 tablespoons butter plus more for dish
1 small onions minced
1 pinch cayenne pepper
1 x spinach, frozen thawed, drained and chopped, about 1 package
1 cup milk non-fat
2 large eggs
2 cups cheddar cheese hredded sharp, plus extra for top
4 cups rice, cooked
1 teaspoon parsley leaves freshly chopped
1 teaspoon thyme freshly chopped
1 teaspoon basil leaves, chopped
1 x salt to taste
1 x black pepper freshly ground to taste

Directions

1

Preheat oven to 350F (180C).
2

Butter a large casserole dish.
3

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent.
4

Add the spinach and cook for 3 minutes.
5

Set aside.
6

In a large bowl, whisk together milk and eggs.
7

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well.
8

Season with salt and pepper.
9

Pour into prepared casserole dish and top with extra shredded cheese.
10

Bake for 30 minutes and serve piping hot.