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If you're craving a comforting dish that's both hearty and packed with flavor, this Spinach Artichoke Rice Casserole is your answer. Imagine creamy sour cream, gooey mozzarella, and savory parmesan all mingling with tender spinach and artichoke hearts. It's a simple yet satisfying meal that brings a touch of elegance to your dinner table. Let's dive into this easy-to-make recipe that will have everyone asking for seconds!
The name of the recipe: Spinach Artichoke Rice Casserole Recipe
Ingredients:
- 2 cups cooked rice
- 1 cup fresh or frozen chopped spinach
- 1 cup canned or jarred chopped artichoke hearts
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, chopped spinach, chopped artichoke hearts, shredded mozzarella cheese, grated parmesan cheese, sour cream, garlic powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Spinach Artichoke Quinoa Casserole Recipe
What you will need to make Spinach Artichoke Rice Casserole
- Cooked rice: Provides a hearty base, absorbing flavors and adding texture to the casserole.
- Chopped spinach: Adds a nutritious, vibrant green color and a slight earthy taste.
- Chopped artichoke hearts: Contributes a tangy, slightly nutty flavor, enhancing the overall taste.
- Shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that binds the ingredients.
- Grated parmesan cheese: Adds a sharp, salty flavor, complementing the other cheeses.
- Sour cream: Provides creaminess and a slight tang, balancing the flavors.
- Garlic powder: Infuses a subtle, savory depth without overpowering the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Spinach Artichoke Rice Casserole
- Mixing bowl: Essential for combining all ingredients evenly before baking.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Spatula: Useful for mixing ingredients thoroughly and transferring the mixture to the baking dish.
- Measuring cups: Ensures precise measurement of ingredients for consistent results.
- Oven: Bakes the casserole to a golden, bubbly perfection.
Spinach Artichoke Rice Casserole
A comforting and delicious casserole made with spinach, artichokes, and rice.
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Ingredients:
Main Ingredients
- 2 cups cooked rice
- 1 cup chopped spinach fresh or frozen
- 1 cup chopped artichoke hearts canned or jarred
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, chopped spinach, chopped artichoke hearts, shredded mozzarella cheese, grated Parmesan cheese, sour cream, garlic powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole can be made ahead and refrigerated. Just bake it when you're ready to eat.
Read more: Spinach Artichoke Egg Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 15 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then foil.
- Label with date and freeze for up to 3 months.
- Thaw overnight in the fridge before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the spinach and artichoke mixture can enhance the flavor profile, giving the casserole a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Just make sure it's cooked before adding it to the mixture.
Can I use fresh artichokes instead of canned or jarred?
Yes, fresh artichokes can be used. Cook and chop them before adding to the casserole.
Can I make this casserole ahead of time?
Yes, you can prepare it ahead and refrigerate. Bake it when you're ready to serve.
Can I freeze leftovers?
Yes, leftovers can be frozen. Reheat in the oven until warmed through.
Can I add other vegetables to this casserole?
Yes, feel free to add other veggies like mushrooms or bell peppers for extra flavor.
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