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Four-Cheese Rice Casserole

My husband and I developed this recipe to avoid making a broccoli and rice casserole that we had relied on for years. Now his folks won't let us in the door at the holidays without this dish in hand.

12 ServingsPrep: 10 min. Bake: 40 min.

Ingredients

1 medium sweet onion, chopped
1/4 cup butter, cubed
4 cups cooked long grain rice
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
3/4 cup 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon beau monde seasoning

Directions

In a small skillet, saute onion in butter until tender. In a large
bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup
Parmesan cheese and onion mixture.
In a large bowl, beat the cream cheese, ricotta, milk, garlic powder
and beau monde seasoning until smooth. Add to rice mixture and mix
well.
Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with
remaining mozzarella and Parmesan cheeses. Bake, uncovered, at
325° for 40-45 minutes or until heated through and cheese is

2 of 2

Four-Cheese Rice Casserole (continued)

Directions (continued)

melted. Yield: 12 servings.

Editor's Note: This recipe was tested with Spice Islands beau monde seasoning. It is a blend of salt, onion powder and celery seed.

Nutrition Facts: 1 serving (3/4 cup) equals 353 calories, 22 g fat (14 g saturated fat), 71 mg cholesterol, 489 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.