Spinach-Rice Casserole

Recipe Ingredients and Instructions to Download and Print: Spinach-Rice Casserole (PDF)

Serves 12 | Serving size: 1 cup


1 cup onion, chopped
2 cloves garlic, minced or 1 teaspoon minced garlic
3 Tablespoons butter
1 pound (~15 cups) fresh spinach (or other greens such as bok choy, Swiss chard or kale), chopped
4 eggs, beaten
4 cups cooked brown or white rice*
1 cup fat-free (skim) milk
1 1/2 cups low-fat cheese, shredded
2 Tablespoons lite soy sauce
Black pepper to taste


  1. Sauté onions and garlic in butter over medium heat. When onions are soft, add spinach. Cook 2 minutes or until wilted.
  2. Combine all ingredients and mix well. Spread into a well-greased 9 x 13 inch casserole dish and cover with foil.
  3. Bake at 350°F for 35 minutes.
  4. Remove cover and bake 10 minutes.


* In general, 1 cup of uncooked rice will make about 3 cups of cooked rice. For this recipe, I recommend cooking 2 cups of uncooked rice to equal about 6 cups of cooked rice and freezing the extra in a freezer-grade container or zip-top bag for future use. Depending on the rice you use the amount of liquid can change so refer to the rice package or read the recommendations in this article All About Cooking Rice (University of Nebraska-Lincoln Extension).

Spinach Rice Casserole Food Nutrition Facts Label: Click on this image for complete nutrition information.