If you have ever wished for a comforting dish that feels like a warm hug and packs a punch of flavor at the same time, then you’re going to love this Spinach & Artichoke Rice Casserole Recipe. Combining creamy cheeses, tender artichokes, and vibrant spinach with perfectly cooked rice, this casserole is pure comfort food magic. It’s a dish that’s hearty, cheesy, and satisfying, yet fresh enough to feel light and nutritious. Whether you need a crowd-pleaser for a family dinner or a delicious potluck contribution, this casserole checks all the boxes and then some.
Ingredients You’ll Need
The beauty of this Spinach & Artichoke Rice Casserole Recipe lies in its straightforward ingredient list. Each component plays a key role, from the creamy cheeses that bring luscious texture and rich flavor, to the spinach and artichokes that add delightful color and subtle earthiness. The cooked rice acts as the perfect base, binding everything together into a satisfying dish.
- Cooked rice (4 cups): The foundation that provides the casserole’s body and soaks up all the creamy goodness.
- Frozen chopped spinach (1 package, 10 to 12 oz, thawed and squeezed dry): Adds vibrant green color and a mild, fresh flavor without overpowering the dish.
- Artichoke hearts (1 can, 14 oz, finely chopped): Bring a subtle tang and tender bite that perfectly complements the spinach.
- Shredded parmesan cheese (1½ cups, divided): Adds a nutty, savory depth and a delightful crispy topping when baked.
- Cream cheese (1 package, 8 oz, softened): Essential for that smooth, creamy texture that makes every bite dreamy.
- Ricotta cheese (1 container, 15 oz): Lightens the mixture and adds a gentle sweetness that balances the other flavors.
- Shredded mozzarella cheese (3 cups, divided): The ultimate melty cheese that binds and stretches, creating that irresistible gooey layer.
- Milk (¾ cup): Helps blend the cheeses and rice into a soft, creamy casserole.
- Garlic powder (½ tsp): Provides a subtle hint of garlic, elevating the savory profile without being overpowering.
- Onion powder (¼ tsp): Adds a mild depth that rounds out the flavor beautifully.
How to Make Spinach & Artichoke Rice Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325ºF to ensure it’s ready for baking. Lightly spray a 9×13-inch baking dish with cooking spray to prevent the casserole from sticking and to make cleanup easier after the cheesy goodness is gone.
Step 2: Mix the Cheeses and Seasonings
In a large bowl, beat together the softened cream cheese, ricotta, milk, garlic powder, and onion powder until smooth and creamy. This mixture is the heart of the casserole, creating the luscious and flavorful base that ties everything together.
Step 3: Combine the Rice, Spinach, and Artichokes
Stir in the cooked rice, thoroughly drained and squeezed chopped spinach, finely chopped artichoke hearts, along with 1½ cups of shredded mozzarella cheese and 1 cup of shredded parmesan cheese. Mixing all the ingredients well makes sure each bite is loaded with flavor and has a perfect balance of texture.
Step 4: Fill the Baking Dish
Transfer the hearty rice and cheese mixture to the prepared baking dish. Smooth it out with a spatula for even baking. This step sets the stage for a beautiful casserole that looks as good as it tastes.
Step 5: Add the Cheese Topping and Bake
Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the casserole. Pop it into the oven and bake uncovered for 40 to 45 minutes until the top is golden and bubbly, signaling that gooey, cheesy perfection is ready to be devoured.
How to Serve Spinach & Artichoke Rice Casserole Recipe
Garnishes
To add a fresh, lively touch, consider sprinkling some chopped fresh parsley or basil over the casserole right before serving. A few flakes of red pepper can bring just the right amount of warmth if you enjoy a little heat. These simple garnishes brighten the look and flavor beautifully.
Side Dishes
This casserole pairs wonderfully with crisp, refreshing salads such as a classic Caesar or a tangy vinaigrette-dressed arugula and cherry tomato salad. Roasted vegetables or a simple side of steamed green beans with lemon add nice contrast without overwhelming the dish’s creamy richness.
Creative Ways to Present
For a fun twist at gatherings, serve the casserole in individual ramekins or muffin tins for single servings that impress. Alternatively, top each serving with a dollop of sour cream or a drizzle of olive oil infused with herbs to elevate the presentation and flavor profile.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers covered in an airtight container in the refrigerator. The casserole keeps well for up to 4 days and actually tastes even more flavorful as the flavors meld together overnight.
Freezing
If you want to keep this Spinach & Artichoke Rice Casserole Recipe ready for busy days, freeze it before baking. Cover tightly with foil and then place in a freezer-safe container. It will maintain the best quality for up to 3 months. When you’re ready, thaw overnight in the fridge before baking as directed.
Reheating
To reheat leftovers, bake uncovered at 325ºF until warmed through and bubbly around the edges, about 20 to 25 minutes. For quicker reheating, microwaving individual portions works well, just be careful not to overcook so it stays creamy and delicious.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly until wilted and then squeeze out as much moisture as possible before adding it to the casserole. This will prevent excess liquid from making the dish soggy.
Is there a good substitute for ricotta cheese?
You can substitute ricotta with cottage cheese for a similar texture, though the flavor will be slightly different. For a dairy-free option, try a plant-based cream cheese or blended tofu for creaminess.
Can I make this casserole gluten-free?
Yes! Since this recipe centers on rice and cheeses, it is naturally gluten-free as long as you use gluten-free seasonings and canned artichokes without additives containing gluten.
How spicy is this casserole?
This Spinach & Artichoke Rice Casserole Recipe does not have any significant heat and is quite mild, perfect for all palettes. You can always add crushed red pepper flakes if you want to spice it up.
What type of rice works best?
Medium or long-grain white rice works well here because of its fluffy texture. You can also use brown rice for a nuttier flavor and added fiber, though the casserole may be slightly coarser.
Final Thoughts
This Spinach & Artichoke Rice Casserole Recipe has a special way of turning simple ingredients into a crowd-pleasing, crave-worthy meal. Its creamy texture, cheesy flavor, and wholesome ingredients make it a dish you’ll want to come back to again and again. So grab your ingredients, heat up the oven, and dive into this delightful casserole—I promise it’ll become a favorite in your recipe collection just like it is in mine.
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Spinach & Artichoke Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and cheesy spinach and artichoke rice casserole that combines tender cooked rice with spinach, artichoke hearts, and a blend of cheeses baked to golden perfection. This comforting casserole is perfect for a hearty side dish or a satisfying vegetarian main.
Ingredients
Rice Mixture
- 4 cups cooked rice
- 1 (10 to 12-oz) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-oz) can artichoke hearts, finely chopped
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups shredded parmesan cheese, divided
- 1 (8-oz) package cream cheese, softened
- 1 (15-oz) container ricotta cheese
- 3/4 cup milk
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat Oven: Preheat your oven to 325ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Prepare Cheese Mixture: In a large bowl, beat together the softened cream cheese, ricotta cheese, milk, garlic powder, and onion powder until smooth and well combined. This creates the creamy base for the casserole.
- Add Main Ingredients: Fold in the cooked rice, thawed and drained spinach, finely chopped artichoke hearts, 1 1/2 cups of shredded mozzarella, and 1 cup of shredded parmesan cheese. Mix thoroughly to evenly distribute all ingredients.
- Assemble Casserole: Spoon the rice and cheese mixture evenly into the prepared baking dish. Spread it out smoothly for even baking. Then, top the casserole with the remaining mozzarella and parmesan cheeses for a golden, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 40 to 45 minutes, or until the cheese topping is melted, bubbly, and lightly browned.
Notes
- If you prefer a crispier top, broil the casserole for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
- Make sure to squeeze excess moisture from the thawed spinach to avoid a watery casserole.
- You can substitute fresh spinach (about 5 cups) if desired, sautéed and drained before use.
- This casserole can be prepared a day ahead and refrigerated; bake it for an additional 5-10 minutes if baking from cold.
