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Spinach Rice Casserole Recipe

From East Troy, Wisconsin, Kathleen Taugher shares a blend of spinach, mushrooms, brown rice and cottage cheese that's hearty enough to serve as a main dish. The creamy casserole gets nice crunch from sunflower kernels sprinkled on top.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:12 servings


  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 tablespoon all-purpose flour
  • Egg substitute equivalent to 1 egg
  • 2 cups low-fat cottage cheese
  • 2 cups cooked instant brown rice
  • 2 tablespoons grated Parmesan cheese, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons sunflower kernels


  • 1. In a nonstick skillet that has been coated with cooking spray, saute mushrooms, onion and garlic until tender. Add spinach. In a large bowl, combine the flour and egg substitute until smooth. Stir in cottage cheese, rice, 1 tablespoon Parmesan cheese, thyme, pepper and mushroom mixture; mix well. Transfer to an 11-in. x 7-in. baking dish that has been coated with cooking spray. Sprinkle with sunflower kernels and remaining Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

Nutritional Facts

1/2 cup: 97 calories, 2g fat (0 saturated fat), 6mg cholesterol, 175mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1/2 meat.

Reviews for Spinach Rice Casserole

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Reviewed Jan. 22, 2014

"This was certainly an interesting combination... The flavor was okay, but we found it a bit dry. Also, neither my husband or myself are huge fans of brown rice. It always seems so chewy and never seems to cook through the whole way. I probably won't make this again. If you enjoy brown rice, you might like this a lot. For us, it was just "okay"."

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