Ingredients for Kittencal's Spinach Parmesan Rice Bake
- Frozen Chopped Spinach
- Cooked White Rice
- 1/4 cup butter
- Shredded Cheddar Cheese
- 1 cup shredded Parmesan cheese
- Onions
- Garlic Clove
- Eggs
- 1/4 cup milk
- Cayenne Pepper
- Fresh Ground Black Pepper
- Seasoning Salt
- 1/2 cup grated mozzarella cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kittencal's Spinach Parmesan Rice Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Kittencal's Spinach Parmesan Rice Bake
- Preheat oven to 350°F (175°C).
- Generously grease an 11x7 inch baking dish.
- Cook 2 cups of rice according to package directions. Let cool slightly.
- In a large bowl, combine the cooked rice, 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry), 1 cup shredded Parmesan cheese, 1/2 cup grated mozzarella cheese, 1/4 cup milk, 1/4 cup butter, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper (optional). Mix thoroughly with a wooden spoon.
- Pour the mixture into the prepared baking dish.
- Bake uncovered for 25-30 minutes, or until golden brown and set. For extra cheesy goodness, top with remaining mozzarella cheese during the last 5 minutes of baking.
- Let cool slightly before serving. Leftovers freeze beautifully! To freeze, prepare the recipe as directed but do not bake. Wrap the pan tightly in plastic wrap, then foil, and freeze. To reheat, thaw overnight in the refrigerator, remove the wrapping, and bake at 350°F for 25-30 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
3g
Fat
70g
Carbs
5g
