“Cheesy Spinach Brown Rice Casserole”

Need a quick, easy and delicious side dish for a busy weeknight or weekend meal? Look no further because I have a fantastic side for you and everyone in your family will love. Grab a casserole dish and bake my Cheesy Spinach Brown Rice Casserole.

First of all, brown rice has more fiber and rates lower on the glycemic index than white rice. That’s because the inedible outer-most shell is removed. White rice has the outer shell, bran layer and cereal germ removed. However, any form of rice should be eaten in moderation especially for people with diabetes. Research shows parboiled rice can be looked at as an alternative to whole rice grains for lower glycemic properties as well. Read more about brown rice and the health benefits.

Cheesy Spinach Brown Rice Casserole

Now on to the good stuff and the reason you’ll find this recipe for Cheesy Spinach Brown Rice Casserole will be a keeper. You’ll find this recipe quick and easy, tastes great as leftovers, and a fabulous way to get kids to eat vegetables. Kids see something green and immediately think “Yuck”. But lots of cheese exists in this casserole so for most kids cheese is a winner.

This casserole is creamy with mushrooms, spinach, mozzarella cheese, cheddar cheese, cream cheese, and half & half. Eggs bind the rice mixture together. Combine all ingredients, pour into a buttered baking dish and bake for about 30 minutes. A side dish can’t get any easier than that while tasting cheesy good. So whether you’re cooking for yourself, for two or a family of four or more, reach for my recipe, Cheesy Spinach Brown Rice Casserole. You’re welcome as you can thank me later. Have a great work week!

Cheesy Spinach Brown Rice Casserole

Cheesy Spinach Brown Rice Casserole

2 cups cooked whole grain brown rice (1 cup uncooked)

Salt and pepper to taste

1/2 t. garlic powder

1 T. Olive oil

2 T. unsalted butter plus 1 T. for greasing baking dish

1 medium onion, chopped

2 garlic cloves, finely minced

6 oz. jar sliced mushrooms, drained

5 – 6 oz. fresh baby spinach

3 oz. cream cheese, softened (Can used whipped)

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

2 eggs, beaten

½ cup half & half

Preheat oven to 350 degrees. Grease a 13 x 9 baking dish with 1 T. butter. Add salt and pepper to taste to cooked rice.

Place cooked rice in a large mixing bowl. Mix in cream cheese, cheddar, mozzarella, eggs and half & half into rice and set aside.

In a large non-stick skillet over medium-high heat, add 2 T. butter and 1 T. Olive oil. Now, add in onion, cooking for about 2-3 minutes. Stir in garlic and mushrooms, cooking for 5-6 minutes. Add in spinach and cook until wilted then stir spinach mixture into cooked rice.

Spread rice mixture evenly into buttered baking dish. Bake for 30 – 35 minutes until bubbly and golden brown. Let sit 10 minutes before serving.

Note: Rice can be cooked the day before and refrigerated until ready to prepare casserole. Casserole can also be made in advance and reheated. Covered tightly and refrigerated, this casserole will keep up to five days.