Spinach Mushroom Cheesy Rice Casserole
Spinach Mushroom Cheesy Rice Casserole can serve as a side or easily as main course option. Spinach, mushrooms, cheese, and rice combined in an easy to prepare casserole.
Servings: 8 -10 servings
Ingredients
- 2 cups cooked brown rice
- 3 tbsp. butter divided
- ½ tsp. garlic powder
- salt & pepper to taste
- 1 tbsp. olive oil
- 1 10 ounce bag frozen mixed mushrooms*
- 6 ounces fresh spinach
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 ounces cream cheese softened
- 2 cups shredded cheese cheddar & Monterey jack
- 1 cup shredded mozzarella cheese
- 2 eggs beaten
- ½ cup half & half cream
Instructions
- Preheat oven 350 degrees.
- Grease 13 by 9 casserole dish with 1 tbsp. butter
- Cook rice according to package directions. Once cooked add 2 tbsp. butter, garlic powder, salt & pepper to taste.
- Then add cream cheese, 2 cups shredded cheese, eggs, and half & half cream.
- Meanwhile heat 1tbsp. olive oil over medium heat. Add onion, garlic and cook 1-2 minutes. Then add mushrooms. Cook 6-8 minutes. Drain any excess liquid.**
- Add spinach and cook till slightly wilted
- Add mushroom onion spinach mixture to rice and combine well.
- Spread rice mixture evenly into casserole dish.
- Bake in preheated oven 30 minutes.
- Remove from oven and top with mozzarella cheese. Return to oven 5-6 minutes until mozzarella is melted and slightly browned.
- Allow to sit 10 minutes prior to serving.
Notes
*can use any mushroom variety of choice
**if using frozen mushrooms they tend to release a lot more liquid so make sure to drain off liquid prior to adding to rice mixture.
Rice can be made ahead.
This casserole can be made ahead and easily re-heated.
Keeps well in fridge covered for up to five days.
**if using frozen mushrooms they tend to release a lot more liquid so make sure to drain off liquid prior to adding to rice mixture.
Rice can be made ahead.
This casserole can be made ahead and easily re-heated.
Keeps well in fridge covered for up to five days.