Taking it back old school with a classic casserole recipe. Mushroom, spinach, and rice casserole is super easy, cheesy, filling dish. It’s perfect to freeze or give to a family friend who just had a baby.
Every time I make a casserole I think of these old cookbooks my grandma handed down to me. All the recipes with the words Jell-O mold or casserole gimme all the Mad Men vibes.
We just need little Sally Draper to whip us up a Tom Collins or something, right?
This recipe is based off a beef version of a recipe called Spinach Fandango Casserole. How vintage does that name sound?
I don’t know what a fandango is but hey, the recipe works.
The recipe starts out with two packages of frozen spinach. Use your muscles, get that work out in, and strain/drain the heck out of all the spinach. This part of the recipe is what I found most time consuming.
After that, you sauté up some mushrooms, onion, and garlic. Toss in some oregano and thyme.
At this point, I am going to need you to just stick with me and trust me.
In order to make this mushroom, spinach, and rice casserole creamy and cheesy (read, not dry), you ned to mix in some sour cream, butter, heavy cream, and of course, cheese.
Once everything is mixed together, into the oven it goes.
The crispy, cheesy edges and top are the best!
I split the recipe into two smaller dishes and gave some to my brother and sister-in-law as a freezer meal when their new baby arrived.
This is the time of year for cozy casseroles. I have another one coming in the next week or two.
Gotta get these comfort food recipes in before all of a sudden it’s spring and everybody is looking for asparagus or artichoke recipes.
Mushroom, Spinach, and Rice Casserole
A cheesy mixture of rice, sautéed spinach, mushrooms, and onions baked up until crisp and bubbly.
Ingredients
- 2, 12 oz containers of frozen spinach, thawed
- 2 tbsp extra-virgin olive oil
- 16 oz baby bella mushrooms, thinly sliced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- salt and pepper to taste
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 3/4 cup cooked white rice
- 1 tbsp unsalted butter
- 1 cup sour cream
- 3/4 cup heavy whipping cream
- 8 oz Monterey Jack cheese, grated
Instructions
- Transfer spinach to a fine mesh strainer and use your hands to press it all along the sides until almost all the liquid is removed. You can also use a clean dishtowel and twist out all the liquid over the sink. Set off to the side.
- Preheat the oven to 350 degrees F.
- Add the olive oil to a medium/large skillet over medium heat. Add the mushrooms and onions. Sauté for 5-7 minutes until the mushrooms start to caramelize. Mix in the garlic, salt, pepper, thyme, and oregano. Stir to combine.
- Mix in the drained spinach and remove from heat.
- Add the butter to a microwave-safe bowl. Heat for a few seconds until it is melted.
- Mix together the sour cream, heavy cream, and melted butter in a large mixing bowl. Stir in the rice until evenly combined.
- Combine the sour cream mixture and the mushroom mixture. Transfer the mixture to a medium/large rectangular baking dish. Top with grated cheese.
- Bake for 35-40 minutes until golden and crispy.
- Remove from the oven once golden. Let the casserole sit for a good 5-10 minutes to cool and set up before slicing.
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