Creamy Spinach Casserole
Combine the smoothness of creamed spinach with the heartiness of casserole, and you get this Creamy Spinach Casserole featuring rice and mushrooms.
Servings: 6 servings
Calories: 286kcal
Ingredients
- 1 5 oz. package fresh baby spinach roughly chopped
- 10 oz. sliced baby bellas (cremini mushrooms)
- 1 small onion diced finely
- 1 ½ cups rice dry
- 3 cups stock chicken or vegetable
- 1 tbsp. olive oil
- 2 tbsp. butter
- 2 cloves garlic minced
- 1 tsp. salt
- 1 cup shredded parmesan cheese plus ½ cup for top (optional)
- 4 oz. cream cheese
- 1 cup whole milk
Instructions
- Begin by preparing rice. In a medium sized saucepan, place rice and stock and bring to a boil. Then immediately cover and turn heat to the lowest setting. The rice will take about 12 minutes from the time you place the lid on it.
- While the rice is cooking, begin your sauce. Add olive oil and butter to a large saucepan on medium-high heat. Once the butter has melted, add in diced onions and allow to cook for 2-3 minutes until translucent.
- Next, add your mushrooms and garlic and cook for another 5-7 minutes, until the mushrooms have started to cook down.
- Turn heat down to medium low, and add milk, cream cheese, salt, and shredded parmesan. Stir until cream cheese has completely melted and everything is well combined.
- Take off heat, stir in chopped spinach and cooked rice. Serve as is, or top with ½ cup of parmesan cheese and bake at 400 degrees for 20 minutes.
Notes
Baking this in the oven is optional. Everything is already cooked through before if goes in the oven. If you don't bake it, it will remain more creamy and saucy. I love it that way! However, baking the casserole gives it a nice bubbly crust.
Nutrition
Calories: 286kcal