5NEWS Grill: Spinach & Brown Rice Casserole
Spinach & Brown Rice Casserole
2 tsp. olive oil
3 medium carrots, chopped (about 1 1/2 cups)
2/3 cup celery, chopped
1 medium onion, chopped (about 1/2 cup)
1/2 tsp. minced garlic
1 3/4 cups water
1 can (18 oz) Creamy Mushroom Soup
2 boxes (9 oz each) frozen, chopped spinach, thawed and squeeze to drain
1 1/2 cups uncooked instant brown rice
1 tsp. Italian seasoning
1/2-1 tsp. crushed red pepper (optional)
1/2 tsp. black pepper
1 cup diced cooked ham or bacon (optional)
3/4 cup shredded Sharp Cheddar cheese
1/4 cup freshly grated Parmesan cheese
Heat oven to 350 degrees.
Spray 13×19 inch glass baking dish with cooking spray.
In a 3 quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion, and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling.
Add spinach, rice, Italian seasoning, crushed red pepper (if using), and black pepper; return to boiling. Remove from heat; stir in ham or bacon (if using), add 1/4 cup of the Sharp Cheddar cheese and the Parmesan cheese.
Spread in a baking dish, cover with foil.
Bake 30-35 minutes or until bubbly. Remove foil; sprinkle with remaining 1/2 cup shredded Sharp Cheddar cheese. Place oven on broil. Place under broiler until cheese is melted.
TIP: Casserole can be stuffed into button or Portabella mushrooms and baked until done. Omit bacon and ham and you have a great vegetarian meal!