Spinach-Rice Casserole

Name: Spinach-Rice Casserole
Ingredients: 3 large eggs; 23 cup milk; 2 tablespoons butter or 2 tablespoons margarine, melted; 12 cup finely chopped yellow onion; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme; 1 dash ground nutmeg; 1 teaspoon salt; 14 teaspoon Worcestershire sauce; 3 cups cooked long-grain rice or 3 cups long grain brown rice; 3 cups grated cheddar cheese; 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

12 ingredients

7 steps

Ingredients

3 large eggs
23 cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
12 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 dash ground nutmeg
1 teaspoon salt
14 teaspoon Worcestershire sauce
3 cups cooked long-grain rice or 3 cups long grain brown rice
3 cups grated cheddar cheese
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

Directions

1

Preheat oven to 350.
2

In a large mixing bowl, using a whisk, beat the eggs.
3

Add in milk, butter, onion, parsley, thyme, nutmeg, salt, and Worcestershire sauce; stir to mix well.
4

Fold in the rice, 2 cups of cheese, and spinach.
5

Transfer mixture to a 4-quart casserole dish that has been coated lightly with cooking spray.
6

Bake, uncovered, for 45 minutes or until bubbly.
7

Sprinkle with 1 cup cheese and bake, uncovered, 5 minutes or until cheese melts.