Spinach and Rice Casserole Recipe
2 tsp. olive oil
3 medium carrots, chopped (1 ½ cups)
2/3 cup chopped celery
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 ¾ cups water
1 can (10 ¾ oz.) condensed 98% fat-free
cream of mushroom soup
2 boxes (9 oz. each) Green Giant® frozen
chopped spinach, thawed, drained
1 ½ cup uncooked instant brown rice
1 tsp. Italian seasoning
½ tsp. pepper
1 cup diced cooked ham
¾ cup shredded reduced-fat Cheddar cheese (3 oz.)
¼ cup grated Parmesan cheese
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 water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, ¼ cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
Bake 30-35 minutes or until bubbly. Sprinkle with remaining ½ cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295