Spinach Parmesan Rice Bake is a mushy side dish with spinach, cheddar, and rice. Indeed, even your pickiest eaters will cherish this once they take a chomp.
In the interim, her small children went around eating others' nourishment and pushing different children off of the slides. Possibly you can let your children wander indiscriminately in different pieces of the nation however in Florida, you better watch your children or somebody will take them. No joke. What's more, I truly can't pass judgment. Perhaps she was having A DAY and her decisions were to sleep or drive her vehicle into the sea. Who knows.
I'll concede that I do have this disgrace I need to serve something green at each supper. Broccoli, asparagus, plate of mixed greens… those are our staple sides that cause me to feel like a decent mother and cause me to feel like I attempted to serve something nutritious to my children. This Spinach Parmesan Rice Bake is green yet it's not actually solid since it has a considerable measure of cheddar, margarine, and more cheddar. Be that as it may, they ate it. Also, enjoyed it! It's practically similar to spinach plunge, yet heated.
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INGREDIENTS
- 1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
- 2 cups cooked white rice
- 1/3 cup melted butter
- 2 cups shredded cheddar cheese
- 3/4 cup grated parmesan cheese
- 1/3 cup chopped onions or 2 large green onions, chopped
- 1 garlic clove, minced
- 3 large eggs, beaten
- 3/4 cup milk
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese, for topping
- shredded mozzarella cheese (optional)
INSTRUCTIONS
- Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish.
- In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
- Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.
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