Description
A creamy, comforting weeknight casserole that uses leftover rice, frozen spinach, and artichoke hearts. It’s ready in 30 minutes, requires minimal cleanup, and is perfect for picky eaters.
Ingredients
Scale
- 3 cups cooked rice (preferably cold, day-old rice)
- 10 oz frozen spinach, thawed and thoroughly squeezed dry
- 1 can (14 oz) artichoke hearts, drained, rinsed, and chopped
- 1 cup heavy cream or half-and-half
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for topping)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Pinch of nutmeg
- Butter or oil for greasing the baking dish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Thaw frozen spinach and squeeze out all excess moisture using a clean kitchen towel or paper towels.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft and translucent.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant. Do not burn.
- In a large bowl, combine cooked rice, squeezed spinach, chopped artichoke hearts, and the sautéed onion/garlic mixture.
- Pour in heavy cream and stir to coat ingredients evenly.
- Stir in half of the mozzarella cheese, all of the Parmesan cheese, salt, pepper, and nutmeg. Taste and adjust seasoning.
- Spread the mixture evenly into the prepared baking dish.
- Top with remaining mozzarella cheese and breadcrumbs (if using).
- Bake for 15-20 minutes until cheese is melted, bubbly, and golden brown.
- Let rest for 5 minutes before serving to allow sauce to thicken.
Notes
Ensure spinach is squeezed completely dry to prevent a watery casserole. Using day-old, cold rice works best as it is drier and absorbs sauce better than fresh rice. For a lighter version, substitute heavy cream with Greek yogurt and reduce cheese. This recipe is naturally gluten-free if using gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
Keywords: cheesy spinach and artichoke rice bake, weeknight dinner, easy casserole, leftover rice recipe, family friendly meal, 30 minute dinner