Kittencal's Spinach Parmesan Rice Bake

Ingredients

• 1 (330 g) package frozen spinach (cooked according to package directions then hand squeezed dry 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 (can use feta but reduce to only 1/4-1/3 cup crumbled)
• 3/4 cup grated parmesan cheese (or to taste)
• 1/3 cup chopped onion, chopped or 2 large green onions, chopped
• 1-2 garlic cloves, minced (or 1/2-1 teaspoon garlic powder)
• 3 large eggs, beaten
• 3/4 cup milk or half-and-half cream
• 1/8 teaspoon cayenne pepper, to taste (optional)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• seasoning salt (to taste or can use white salt)
• 1/4 cup grated parmesan cheese, for topping
• grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

Directions

1. 1

   Set oven to 350°F.

2. 2

   Generously grease a 11 x 7-inch baking dish.

3. 3

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

4. 4

   Season with salt, pepper and cayenne to taste.

5. 5

   Transfer the mixture to the prepared baking dish.

6. 6

   Sprinkle with Parmesan cheese.

7. 7

   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).

8. 8

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

9. 9

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