Recipe by LGUROWITZ
"Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course."
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1 3/4 cups
shredded Swiss cheese
salt and pepper to taste
hot pepper sauce
2 (10 ounce) packages
frozen chopped spinach, thawed and drained
red bell pepper, chopped
1 (15 ounce) can
white corn, drained
dried bread crumbs, seasoned
This is a good recipe. A great way to jazz up spinach!
This recipe has potential. Things I don't like: 1.) This recipe assumes you are using a particular type of rice. I won't work if you are using quick cook white rice or a longer cook brown or jasmine rice. Maybe it would be more beneficial to list the amount of cooked rice needed rather than give the instructions for cooking the rice. 2.) For a dish with so much butter, I think this dish was a little bland. I think adding a couple of different herbs and a liberal amount of salt and pepper make it a great recipe. 3.) Less butter. The butter isn't necessary. I usually skip it without consequence. The things I do like: 1.) Lots of veggies. I also added sliced fresh mushrooms. I am sure others can be added without taking away from the essence of the casserole. 2.) Spinach and cheese! The combination of ingredients is appealing to me, spinach being key. It is also flexible. The corn, bell peppers, and onions can be substituted with whatever you have (given it is not too overwhelming).
This was delicious! I did need to change it up a little, though. I used cannelini beans in place of the corn, and I always use brown whole grain rice. Also, I didn't have Swiss cheese, so I used mozzerella and a little muenster I had.I topped it with some feta cheese. Extremely flavorful!
I did think that this was lacking a little in the flavor department BUT my 3 year old daughter loved it and kept asking for more (she clearly didnt know the amount of veggies she was consuming.) I would make it again but I would add a lot more seasoning (garlic, etc etc.) Also I made my rice on the stove top but next time I would use my rice cooker. I also subbed the water for chicken broth.
EXCELLENT! JUST EXCELLENT! THE ONLY THING I DID DIFFERENTLY WAS USE GOUDA INSTEAD OF SWISS SINCE I HAD NO SWISS AND I USED BUTTERMILK INSTEAD OF REGULAR MILK. IT WAS CHEESY AND CREAMY.
Good recipe for a change of pace. It cut nicely and re-heated well for lunches. A bit heavy on the cheese... if I make it again I'll cut the cheese in half.
This is not a quick recipe to whip up after work. I used 4 different pans in preparing it! (rice, cooking veggies, cooking butter/flour/milk/cheese, and casserole) Also, the "paste" never thickened, but it worked nonetheless.
Pretty good, but my kids were not really fans.
This is a great base recipe. I think it would be very bland as is. I added extra garlic and salt and a couple tablespoons of fresh rosemary, chopped, into the onion mixture.
I also added cheddar cheese and cream cheese into the cheese mixture.
It was very very good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Veggie Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 404
** Calories from Fat: 188
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