41 Ratings
  • 4 star values: 16
  • 5 star values: 16
  • 3 star values: 8
  • 2 star values: 1

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

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  • 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.

  • Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.

  • 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.

  • Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

Nutrition Facts

404 calories; 20.9 g total fat; 49 mg cholesterol; 500 mg sodium. 40.7 g carbohydrates; 16.3 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/09/2009
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 mozzerella and a little muenster I had.I topped it with some feta cheese. Extremely flavorful!
(10)

Most helpful critical review

Rating: 2 stars
06/09/2009
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.
(2)
41 Ratings
  • 4 star values: 16
  • 5 star values: 16
  • 3 star values: 8
  • 2 star values: 1
Rating: 3 stars
07/02/2006
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 jasmine rice. Maybe it would be more beneficial to list the amount of cooked rice needed rather than give the instructions for cooking the rice. 2.) For a dish with so much butter I think this dish was a little bland. I think adding a couple of different herbs and a liberal amount of salt and pepper make it a great recipe. 3.) Less butter. The butter isn't necessary. I usually skip it without consequence. The things I do like: 1.) Lots of veggies. I also added sliced fresh mushrooms. I am sure others can be added without taking away from the essence of the casserole. 2.) Spinach and cheese! The combination of ingredients is appealing to me spinach being key. It is also flexible. The corn bell peppers and onions can be substituted with whatever you have (given it is not too overwhelming).
(27)
Rating: 4 stars
01/23/2003
This is a good recipe. A great way to jazz up spinach!
(13)
Rating: 5 stars
02/09/2009
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 mozzerella and a little muenster I had.I topped it with some feta cheese. Extremely flavorful!
(10)
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Rating: 3 stars
01/17/2007
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.) I would make it again but I would add a lot more seasoning (garlic etc etc.) Also I made my rice on the stove top but next time I would use my rice cooker. I also subbed the water for chicken broth.
(9)
Rating: 5 stars
06/25/2005
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.
(5)
Rating: 4 stars
01/23/2003
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 whip up after work. I used 4 different pans in preparing it! (rice cooking veggies cooking butter/flour/milk/cheese and casserole) Also the "paste" never thickened but it worked nonetheless.
(4)
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Rating: 3 stars
04/03/2012
Pretty good but my kids were not really fans.
(3)
Rating: 4 stars
12/14/2008
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 cheddar cheese and cream cheese into the cheese mixture. It was very very good!!
(3)
Rating: 5 stars
04/17/2008
Great recipe! I didnt have all of the ingredients but I did have most of them. Instead of just the onion and red pepper I used about half of one of those frozen stir fry pepper packages and seasoned it which took care of the "blandness" everyone is commenting on. Freshly grated parmasean cheese compliments the dish as well. Easy and quick to make!
(2)