Spinach – Rice Casserole

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1/3 cup chopped onion (1 small)
  • 1 clove garlic, minced
  • 1 Tbsp cooking oil
  • 1 can (14 1/2 oz) whole Italian-style tomatoes, cut up
  • 1 tsp dried oregano or basil, crushed
  • 8 oz tofu (fresh bean curd), drained
  • 2 cups cooked brown rice
  • 1 package (10 oz) frozen chopped spinach, thawed and well drained
  • 1/2 cup (2 oz) shredded Swiss cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sesame seed, toasted


  • In a large saucepan, cook the onion and garlic in hot oil until onion is tender but not brown.
  • Add undrained tomatoes and oregano.
  • Bring to a boil.  Reduce heat and simmer, uncovered, about 3 minutes.
  • Place tofu in a food processor bowl or blender container.  Cover; process or blend till smooth; add to tomato mixture.
  • Stir in cooked rice, spinach, 1/4 cup of the Swiss cheese, salt, and pepper.
  • Grease 4 individual 16 oz casseroles or one 2 quart rectangular baking sigh.
  • Spoon mixture into casseroles or baking dish.
  • Bake, uncovered, in a 350 degree oven for 30-40 minutes or until heated through.
  • Sprinkle with remaining Swiss cheese and sesame seed.
  • Makes 4 main dish servings.


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