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Spinach Veggie Casserole

LGUROWITZ

"Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course."
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Ingredients

1 h 15 m servings 404 cals
Original recipe yields 8 servings

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Directions

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  1. Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  2. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. Stir in spinach.
  3. Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
  4. Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
  5. Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

Nutrition Facts


Per Serving: 404 calories; 20.9 g fat; 40.7 g carbohydrates; 16.3 g protein; 49 mg cholesterol; 500 mg sodium. Full nutrition

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Reviews

Read all reviews 34
  1. 41 Ratings

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Most helpful positive review

This is a good recipe. A great way to jazz up spinach!

Most helpful critical review

This recipe has potential. Things I don't like: 1.) This recipe assumes you are using a particular type of rice. I won't work if you are using quick cook white rice or a longer cook brown or...

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This recipe has potential. Things I don't like: 1.) This recipe assumes you are using a particular type of rice. I won't work if you are using quick cook white rice or a longer cook brown or...

This is a good recipe. A great way to jazz up spinach!

This was delicious! I did need to change it up a little, though. I used cannelini beans in place of the corn, and I always use brown whole grain rice. Also, I didn't have Swiss cheese, so I used...

I did think that this was lacking a little in the flavor department BUT my 3 year old daughter loved it and kept asking for more (she clearly didnt know the amount of veggies she was consuming.)...

EXCELLENT! JUST EXCELLENT! THE ONLY THING I DID DIFFERENTLY WAS USE GOUDA INSTEAD OF SWISS SINCE I HAD NO SWISS AND I USED BUTTERMILK INSTEAD OF REGULAR MILK. IT WAS CHEESY AND CREAMY.

Good recipe for a change of pace. It cut nicely and re-heated well for lunches. A bit heavy on the cheese... if I make it again I'll cut the cheese in half. This is not a quick recipe to whi...

Pretty good, but my kids were not really fans.

This is a great base recipe. I think it would be very bland as is. I added extra garlic and salt and a couple tablespoons of fresh rosemary, chopped, into the onion mixture. I also added chedd...

There was a little too much spinach, and the corn seemed out of place. It also was a little flavorless, and I even added extra cheese. Edible, but not wonderful.