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
Scale
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.
