Green Rice Casserole
Yield
1 casserolePrep
5 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
monterey jack cheese
or swiss cheese, shredded, divided |
|
| ½ | cup |
ricotta cheese
|
|
| ½ | cup |
salad dressing, mayonnaise style
or salad dressing |
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ½ | cups |
rice, cooked
|
|
| 10 | ounces |
spinach
frozen, chopped, thawed and drained |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
monterey jack cheese
or swiss cheese, shredded, divided |
|
| 118 | ml |
ricotta cheese
|
|
| 118 | ml |
salad dressing, mayonnaise style
or salad dressing |
|
| 1.3 | ml |
garlic salt
|
|
| 1 | dash |
black pepper
|
*
|
| 355 | ml |
rice, cooked
|
|
| 289 | ml/g |
spinach
frozen, chopped, thawed and drained |
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
Directions
Combine 5/8 cup cheese and next four ingredients in a large bowl; stir in rice, spinach and green onions.
Spoon mixture into a lightly greased 1-qt casserole dish.
Bake, uncovered, at 375℉ (190℃) for 20 min.
Sprinkle casserole with remaining ⅛ cup cheese and bake additional 5 min.
