Tuesday, March 29, 2011

The Return of a Taste of Tuesday

A while ago, I went through a vegetarian phase. My buddy Joy sent me a bunch of recipes, including one for Spinach Casserole. I have adapted it a little to suit my tastes. It's really good as a side dish, but it has enough nutrients to be a main dish as well.

Spinach Casserole


  • (2) 9 oz bags fresh spinach, chopped
  • 8 oz your favorite cheese. I like cabot 50% pepperjack
  • Spices in dish: I use nutmeg, cayanne and black pepper to taste
  • 1/2 cup egg whites
  • Pumpkin seeds
  • 1 onion, diced
  • Brown rice, cooked (I use a bag of boil-in-bag brown rice, it's easy to cook and hard to screw up)
  • Paprika (enough to look pretty)
  • Garlic (to taste, I use LOTS)
  1. Cook the rice according to package directions and set aside.
  2. In a large frying pan, cook the garlic and onions till the onions are translucent.  I use regular cooking oil, but I guess you could use Pam if you wanted to reduce the calorie count.  Add the chopped spinach by handfulls. letting it cook down (it will eventually all fit in there.) 
  3. When the spinach mixture is all cooked, take pan off the heat. Either in the frying pan or in a big bowl, add the cooked rice, cheese, egg whites, nutmeg, cayanne an black pepper to the spinach.
  4. Spray a cooking dish with Pam and dump the mixture into it. 
  5. Sprinkle pumpkin seeds on top to taste (I like the texture, so I add quite a few), then add enough paprika to make it look pretty. 
  6. Bake in a 350 degree oven for 35-40 minutes or until browned on top.
  7. Nom-nom-nom-nom-nom.


  1. sounds yummy.....

  2. Yum! I think it would be fun to play with some of our other flavored cheddars in this dish... maybe Tomato Basil or Garlic & Herb? Thanks for sharing!

  3. Those other cheeses sound awesome! I'm a big fan of the pepperjack, but my husband prefers more mellow cheeses. I think the recipe would work fine if you omitted the cheese from step 3, and added a step 4 where you split the recipe in 2, and add hot cheese to one half, and a different kind for the other, and just use two smaller pans for baking. In fact, I am planning to do that next time I make it. I will definitely look for the Tomato basil and Garlic-herb cheeses, I don't remember seeing those in the store, but I'm a huge fan of cabot cheeses, so I am sure they are great.