Cheesy Spinach Rice Casserole
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This creamy casserole dish is for cheese lovers. It has all the gooey goodness of a truly decadent dish without all the fat and calories, and sneaks in plenty of veggies.
Ingredients
- 1/2 cup, Quinoa (Dry)
- 1 can of Cannellini Beans
- 2 cups Frozen Peas
- 3 Garlic cloves
- ½ tsp(s), Salt
- ½ tsp Pepper
- ¼ tsp nutmeg
- 4 oz White Cheddar
- 1/2 cup, Parmesan Cheese (Freshly Grated)
- 1/2 Cup of Shallots
- 1/2 cup, Greek Yogurt Nonfat Plain
- 2 tbsp(s) All Purpose Flour
- 2 cups Unsweetened Original Milk
- 1 cup Part Skim Shredded Mozzarella Cheese
- 1.50 cup, Thai Jasmine Rice
- 16 oz Baby Spinach
- 2 tbsp Unsalted Butter
- Rinse your quinoa and rice. Add to a pot with 2 teaspoons of salt and 4 cups of water. Bring to a boil, then cook on low for 20 minutes. Remove from heat, let sit until needed.
- Preheat the oven to 350 degrees fahrenheit.
- Shred all your cheeses and combine in a bowl, set aside.
- Mince the garlic and shallots, saute these in a large high walled pan with the butter.for 2-3 minutes. Add the flour and saute until golden, then slowly add the milk in half cup increments, whisking until smooth. Once all the milk is in and the sauce has begun to thicken, add salt, pepper, and nutmeg. Throw in the baby spinach (you may have to do one half first, reduce, then the other half to fit). Stir until the spinach wilts fully, then add ⅔ of your shredded cheeses and stir until melted and creamy. Add your Greek yogurt now and mix it into the spinach.
- Thaw your peas in the microwave. Add the peas, the cannellini beans, and the rice to either a very large casserole dish (I use a 15×10, 4.8 quart) or two smaller 9×13 dishes. Pour the spinach cream sauce over this, then mix well. Top with the remaining cheese, then bake for 30-35 minutes, until the top is golden and bubbly.
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