Monday, October 15, 2012

Spinach and Feta Casserole with Brown Rice and Parmesan

The original recipe may be found here. You'll notice the original doesn't contain salmon. But while I was preparing this, I thought the flavors would go well together and it would sneak in some Omega-3s. This really tastes like spinach artichoke dip.

Spinach and Feta Casserole with Brown Rice and Parmesan  

3 cups cooked brown rice
10 oz. package of frozen chopped spinach, thawed and drained
2 eggs
1/2 cup milk
1/2 cup sliced green onions
1 tsp. fresh thyme
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
5 oz container crumbled Feta cheese
1/3 cup Parmesan
Salt & Pepper
7 oz pouch boneless/skinless salmon
1/2 c shredded mozzarella

Preheat oven to 350F.

Cook enough brown rice to make 3 cups cooked brown rice. (I used 5-minute rice and needed to cook 1-1/2 c rice with 1-1/2 c water.)

Put thawed spinach into a colander, then use your hands to squeeze out as much of the water as you can.

In a small bowl, beat the eggs and then mix in the milk, sliced green onions, thyme, salt, and Worcestershire sauce. When ingredients are combined, mix in the drained spinach. Then mix in the crumbled Feta and Parmesan, followed by the brown rice and salmon. Season with salt and pepper.

Spread the mixture into a greased 9x13 pan. Bake for 35 minutes. Then sprinkled about mozzarella on top and bake for another 10 minutes.

No comments:

Related Posts Plugin for WordPress, Blogger...