HERB SPINACH and RICE BAKE

[Guest guest]

I don't care for canned spinach but iut cooked into this dish well.

This is a good left-over clean up recipe. My family enjoys it now and then.

Rain

 

 

HERB SPINACH and RICE BAKE

 

 

1 (15.5-ounce) can spinach

2 cups rice, cooked

3/4 cup cheddar cheese, shredded

2/3 cup low-fat milk

1/4 cup butter or margarine, softened

1/4 cup onion, chopped

2 teaspoons salt

1 teaspoon Worcestershire sauce (veg version)

1 teaspoon thyme, ground

 

1. Preheat oven to 350°F and grease a 13x9-inch baking pan.

2. Drain canned spinach, removing any excess liquid.

3. Combine spinach with remaining ingredients in a large bowl.

4. Pour into pan. Cover and bake for 20 minutes.

5. Uncover and bake an additional 5 minutes or until set.

[Guest guest]

I also do not like the taste of canned spinach. Since I have a ready

source of fresh chard leaves in my back yard [not the stalks] and

also spinach, do you think I will need to make any changes to the

recipe to use fresh ingredients.

 

Kathleen

Eureka CA

 

 

> I don't care for canned spinach but iut cooked into this dish well.

> This is a good left-over clean up recipe.>

 

> HERB SPINACH and RICE BAKE

 

> 1 (15.5-ounce) can spinach

> 2 cups rice, cooked

> 3/4 cup cheddar cheese, shredded

> 2/3 cup low-fat milk

> 1/4 cup butter or margarine, softened

> 1/4 cup onion, chopped

> 2 teaspoons salt

> 1 teaspoon Worcestershire sauce (veg version)

> 1 teaspoon thyme, ground

>

> 1. Preheat oven to 350°F and grease a 13x9-inch baking pan.

> 2. Drain canned spinach, removing any excess liquid.

> 3. Combine spinach with remaining ingredients in a large bowl.

> 4. Pour into pan. Cover and bake for 20 minutes.

> 5. Uncover and bake an additional 5 minutes or until set.