Kittencal's Spinach Parmesan Rice Bake

Ingredients

• 1 (330 g) package frozen spinach, cooked, and hand squeezed to remove excess moisture
• 2 cups cooked white rice or brown rice (use cold rice for this)
• 1/3 cup melted butter
• 2 cups shredded cheddar cheese or swiss cheese (or use 1 cup crumbled feta cheese, can use more)
• 3/4 cup grated parmesan cheese (or to taste)
• 1/3 cup chopped onion (or use 2 large green onions, chopped)
• 1-2 teaspoon fresh minced garlic (or use 1/2 to 1 teaspoon garlic powder)
• 3 large eggs, beaten
• 3/4 cup milk (can use half and half cream)
• 1/8 teaspoon cayenne pepper, to taste (optional)
• 1/2-1 teaspoon freshly ground black pepper black pepper (or to taste)
• seasoning salt or white salt (optional and to taste)
• 1/4 cup grated parmesan cheese, for topping
• grated mozzarella cheese (optional, add on the last 5 minutes of baking)

Directions

1. 1

   Set oven to 350°F.

2. 2

   Grease a 11 x 7-inch (that's what I use) OR 13 x 9-inch baking dish, if you are doubling the recipe be certain to bake in a 13x9-inch pan.

3. 3

   Microwave the spinach in a microwave-safe bowl, in about 1/4 cup water for 5-6 minutes; cool and drain well, squeeze out any excess moisture by hand (just a hint--if you are in a hurry just strain the spinach and pour cold water over it, this will speed up the cooling time).

4. 4

   In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.

5. 5

   Season with salt (to taste) pepper and cayenne.

6. 6

   Transfer the mixture to the prepared baking dish.

7. 7

   Sprinkle with Parmesan cheese.

8. 8

   Bake, uncovered OR covered for 25 minutes, or until set (over baking of this casserole, causes a heavier texture, if you prefer a lighter-textured casserole, then bake JUST until set).

9. 9

   Top with mozzarella cheese the last 5 minutes of baking (if using).

10. 10

    Note: for a more fluffier texture casserole, 4 eggs may be used.