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Four-Cheese Rice Casserole

 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.


  • 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


  • 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.
Nutritional 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.