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This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. —Nancy Frank, Ariel, Pennsylvania
Nutritional Facts 1 serving (1 piece) equals 131 calories, 9 g fat (5 g saturated fat), 77 mg cholesterol, 447 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Herbed Spinach Bake in Taste of Home December/January 1994, p39
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Reviewed on Oct. 29, 2012 by eggdrivr
This was so easy to make and tastes great. I actually didn't have any rice so I just substituted cooked quinoa and it worked out just fine. Also, the next time I make it I will reduce or omit the salt altogether. I think that the cheddar the worchestershire sauce gives the dish plenty of salty flavor.
Reviewed on May. 19, 2011 by hyoung0243
This was FANTASTIC! My next go with it I will be adding mushrooms.
Reviewed on Apr. 25, 2011 by Didi3746
I've been making 1/2 a recipe of this for years. I cook 1/2 cup of raw rice first , add 1 box of chopped spinach, thawed and lightly cooked, and etc. and bake in a 8x8 pan. It can be microwaved until done, but tastes better IMO in the oven. In the summer I will microwave it for 10 min on 50% or so, until the eggs are set.The more minced onion and cheese added the better!
I've been making 1/2 a recipe of this for years. I cook 1/2 cup of raw rice first , add 1 box of chopped spinach, thawed and lightly cooked, and etc. and bake in a 8x8 pan. It can be microwaved until done, but tastes better IMO in the oven. In the summer I will microwave it for 10 min on 50% or so, until the eggs are set.
The more minced onion and cheese added the better!
Reviewed on Feb. 05, 2010 by daisey5
I used 2% milk and 2% milk cheddar cheese and brown rice and egg beaters.
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