From the Pantry Butler kitchen

Herb Spinach Bake

8 servings

Herb Spinach Bake

This recipe is a quick and easy way to use up leftover brown rice! USDA MyPlate Kitchen — Food Bank of Delaware (public domain), via myplate.food

Ingredients

  • 1 cup spinach — 15.5 ounce can
  • 2 cups cooked brown rice
  • 3/4 cup cheddar cheese, low-fat shredded
  • 2/3 cup milk, 1%
  • 3 tablespoons butter, soft (or margarine)
  • salt — 1 teaspoon, optional
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Thyme, dried
  • 1/4 cup onion, diced

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Wash hands with soap and water.
  4. Drain canned spinach to remove liquid.
  5. Combine spinach with remaining ingredients in a large bowl.
  6. Add to a 8x8 inch baking dish.
  7. You may also use a 9x3 inch baking dish, but the spinach bake will be thinner.
  8. Cover with foil and bake for 20 minutes.
  9. Uncover and bake an additional 5 minutes, or until set.

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