Spinach Veggie Casserole Recipe - Allrecipes.com
Spinach Veggie Casserole Recipe
  • READY IN hrs

Spinach Veggie Casserole

Recipe by  

"Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  2. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. Stir in spinach.
  3. Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
  4. Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
  5. Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.
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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!

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).


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!

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.

Jun 25, 2005


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.

Apr 03, 2012

Pretty good, but my kids were not really fans.

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!!


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  • 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.

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