Spinach and Wild Rice Casserole – easy and delicious vegetarian dish that is filling. Great as a side dish and hearty enough for a main meal. Perfect for meatless Mondays!
Hello there! When I was growing up, my mother made lots of casseroles for dinner. One of my favorite was her creamy chicken and rice. Today, I am sharing a recipe for a Spinach and Wild Rice Casserole that is my modern take on one of my mom’s classics. This casserole dish is hearty enough for a meal on its own or great as a side dish for larger crowds and potlucks. This recipe is made with delicious and easy ingredients and is meatless. It’s cheesy, creamy, and good!
I have been making a lot of rice recipes lately. Whenever I buy ingredients, I always try and come up with recipes that utilize those ingredients. It just helps me save money at the grocery store.
- 2 1/2 cups cooked wild rice
- 3 Tablespoon olive oil
- 1 small yellow onion, chopped
- 2 teaspoons salt
- 1/4 teaspoon crush red pepper flakes
- 1 container of baby spinach
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 1/2 cups half and half
- 1 cup shredded Gruyere cheese, divided
- Cook wild rice according to the directions on the package, then sit aside.
- Heat olive oil in a large skillet over medium heat. Saute onions, salt, and crushed red pepper flakes until the onions are translucent, approximately 10 minutes. Add a bag of baby spinach leaves to the skillet, stirring until wilted. Sprinkle in flour and cook for 1 minute. Add vegetable broth along with half and half. Stir until thickened, approximately 5 minutes. Stir in Gruyere cheese and cooked wild rice, remove from stove top.
- Spoon mixture into a prepared casserole dish, then sprinkle with extra cheese. Bake in a preheated oven at 350 degrees fro approximately 25 to 30 minutes or until the cheese melts and is bubbly. Serve warm.
There are a few prep steps in this Spinach and Wild Rice Casserole, but they are pretty straightforward and easy to do.
- Start by cooking wild rice according to the directions on the package, then sit aside.
- Next, heat olive oil in a large skillet over medium heat. Saute onions, salt, and crushed red pepper flakes until the onions are translucent, approximately 10 minutes. Add a container of baby spinach leaves to the skillet, stirring until wilted. I like to add the spinach in batches so the leaves can cook more evenly. Sprinkle in flour and cook for 1 minute. Add vegetable broth along with half and half. Stir until thickened, approximately 5 minutes. Add Gruyere cheese and cooked wild rice, remove from stove top.
- Spoon mixture into a prepared casserole dish, then sprinkle with extra cheese. Bake in a preheated oven at 350 degrees for approximately 25 to 30 minutes or until the cheese melts and is bubbly. Serve warm.
Thank you for stopping by today! I hope you enjoy my Spinach and Wild Rice Casserole recipe.
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