Rice And Spinach Casserole Recipes

Steps:

• Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
• Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.
• Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.
• Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.
• Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.

Steps:

• Tear spinach into bite sized pieces, removing stems and set aside.
• In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
• Stir in spinach, salt and pepper and cook until spinach is wilted.
• Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
• Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk the eggs until blended.
• Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
• Stir in the spinach, chicken, 2 cups cheese and the rice.
• Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
• Bake, uncovered, until bubbly, about 45 minutes.
• Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

Steps:

• Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
• Beat the eggs, shred the cheese, combine, set aside.
• Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
• In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
• Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
• VERY IMPORTANT: be sure to use already-cooked rice.
• (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).

Steps:

• In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
• Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
• Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
• Bake, uncovered at 350°F for 30-40 minute.

Steps:

• preheat oven to 350.
• Saute onion and garlic until tender.
• add undrained tomatoes and basil and bring to a boil.
• reduce heat and simmer for about 3-5 minutes.
• stir in cooked rice, spinach and half of the swiss cheese, salt and pepper.
• grease 2 quart casserole dish and place mixture inches.
• bake 35-45 minutes until it is completely heated.
• sprinkle remainder of cheese and the sesame seeds on top and serve.

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

Steps:

• Preheat oven to 375 degrees.
• Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
• In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
• Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
• Bake for at least 30 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
• Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.