Rice Bake Casserole
.
Yield
6 servingsPrep
16 minCook
33 minReady
52 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
plus more for dish |
|
| 1 | small |
onions
minced |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
spinach, frozen
thawed, drained and chopped, about 1 package |
*
|
| 237 | ml |
milk
non-fat |
|
| 2 | large |
eggs
|
|
| 473 | ml |
cheddar cheese
hredded sharp, plus extra for top |
*
|
| 946 | ml |
rice, cooked
|
|
| 5 | ml |
parsley leaves
freshly chopped |
|
| 5 | ml |
thyme
freshly chopped |
*
|
| 5 | ml |
basil
leaves, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
Butter a large casserole dish.
In a large pan over medium-high heat, sauté onions with 2 tablespoons of butter and cayenne until translucent.
Add the spinach and cook for 3 minutes.
Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well.
Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese.
Bake for 30 minutes and serve piping hot.
