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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This spinach-flecked casserole is so good with Easter ham or Thanksgiving turkey. It is different from the usual potatoes and very versatile, too. It even makes a meatless supper entree; just stir an additional one cup of cheese into the rice-spinach mixture. I think this recipe came from an ad for rice way back when... Ingredients:
1 cup long-grain rice |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons chopped onions |
1 (10 ounce) package chopped spinach, thawed and drained |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme leaves |
4 eggs, slightly beaten |
1 cup milk |
2 1/2 cups shredded sharp cheddar cheese, divided |
salt and pepper |
Directions:
1. Cook the rice according to package directions. Meanwhile melt the butter in a small frying pan over medium heat; add the onion and saute until limp.
2. Combine the cooked rice, onion mixture, well drained spinach (squeeze spinach to remove as much moisture as possible), Worcestershire, marjoram, thyme, eggs, milk and 2 cups of the cheese. Season to taste with salt and pepper.
3. Turn into a shallow 2-qt. casserole and sprinkle remaining 1/2 cup cheese over the top.
4. Bake uncovered, in a preheated 350 degree F. oven for 30-40 minutes or until center is set when lightly touched.
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