Spinach Veggie Casserole recipe
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Ingredients
- 1 ¾ cups water ¾ cup white rice 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk 2 cups shredded Swiss cheese salt and pepper to taste 1 teaspoon hot pepper sauce 2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic 1 red bell pepper, chopped 1 (15 ounce) can white corn, drained ½ cup dried bread crumbs, seasoned 2 tablespoons butter, diced
Nutrition Info
- 404.2 caloriescarbohydrate: 40.7 gcholesterol: 48.9 mgfat: 20.9 gfiber: 4.3 gprotein: 16.3 gsaturatedFat: 10.8 gservingSize: -sodium: 499.6 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Spinach Veggie Casserole
Directions
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Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce, stir until the cheese melts. Stir in spinach.
Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.