Spinach Veggie Casserole Recipe

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Reviews More Reviews

Most Helpful Positive Review

Jan 23, 2003

This is a good recipe. A great way to jazz up spinach!

—GINNYG

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Most Helpful Critical Review

Jul 02, 2006

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).

—Master Kris

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40 Ratings

Feb 09, 2009

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!

—SUEBELL

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Jan 17, 2007

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.

—Heaven

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Jun 25, 2005

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.

—PRAETORIAN2000

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Jan 23, 2003

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.

—ECARLEY

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Apr 03, 2012

Pretty good, but my kids were not really fans.

—allison2714

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Dec 14, 2008

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!!

—KMRINNH

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Nutrition

Calories
404 kcal
20%

Carbohydrates
40.7 g
13%

Cholesterol
49 mg
16%

Fat
20.9 g
32%

Fiber
4.3 g
17%

Protein
16.3 g
33%

Sodium
500 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Veggie Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 404
** Calories from Fat: 188

% Daily Value *
** Total Fat 20.9g 32 %
** Saturated Fat 10.8g 54 %
** Cholesterol 49mg 16 %
** Sodium 500mg 20 %
** Potassium 558mg 16 %
** Total Carbohydrates 40.7g 13 %
** Dietary Fiber 4.3g 17 %
** Protein 16.3g 33 %
** Sugars 6.6g
** Vitamin A 187 %
** Vitamin C 49 %
** Calcium 51 %
** Iron 32 %
** Thiamin 26 %
** Niacin 49 %
** Vitamin B6 19 %
** Magnesium 33 %
** Folate 110 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.