Green Rice Casserole

This rice casserole gets its green color from a full package of chopped spinach folded into a creamy, cheesy rice base. Ricotta and Monterey Jack (or Swiss) melt together with mayonnaise-style dressing to create a rich binding sauce that holds everything together without a separate bechamel step.

The whole thing comes together in about five minutes of hands-on time. Mix cooked rice with the cheese mixture, spinach, and green onions, pour into a casserole dish, and bake. The last five minutes get a final sprinkle of shredded cheese on top that melts into a golden, bubbly cap.

This works as a hearty vegetarian side alongside grilled chicken or roasted pork, or as a light main dish on its own. The ricotta keeps the interior creamy while the Monterey Jack adds stretch and flavor.

Pro Tips

• Squeeze the thawed spinach dry in a clean kitchen towel. Wring out every drop you can. Watery spinach makes the casserole soupy and prevents the cheese from melting properly.
• Use leftover cooked rice for this. Day-old rice that’s been in the fridge is actually better because it’s drier and absorbs the cheese mixture more evenly.
• Don’t skip the garlic salt. It’s a small amount but it seasons the entire casserole since there’s no other strong seasoning in the mix.
• Bake uncovered the entire time so the top gets a slight crust. Covering it traps steam and you lose that crispy cheese finish.

Variations

• Add diced green chiles for a Tex-Mex spin with some gentle heat.
• Swap spinach for chopped broccoli for a different green vegetable base.
• Stir in cooked, crumbled Italian sausage to turn this from a side into a full main dish.