Smoked Gouda and Spinach Rice Casserole
Elevate your comfort food game with this Smoked Gouda and Spinach Rice Casserole, a rich and creamy dish that’s perfect for family dinners or potluck gatherings. This recipe features fluffy white rice paired with tender, fresh spinach and a luxurious blend of smoked Gouda and mozzarella cheeses for an indulgent flavor profile. Heavy cream adds silky smoothness, while a golden panko-Parmesan topping provides the perfect crunch. Fragrant garlic and onion enhance the savory depth, with a hint of nutmeg as an optional twist. Ready in under an hour, this oven-baked casserole is a hearty, crowd-pleasing side or main dish that delivers bold, smoky cheese flavors balanced by fresh bursts of spinach in every bite. Perfect for vegetarians and ideal for make-ahead meals, this casserole is your new go-to comfort food classic!
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Recipe Information
Ingredients
- 4 cups Cooked white rice
- 6 cups Fresh spinach
- 2 cups Smoked Gouda cheese, shredded
- 1 cup Shredded mozzarella cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 tablespoon Olive oil
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the fresh spinach to the skillet in batches, stirring frequently, until all the spinach is wilted. This should take about 3-4 minutes. Remove the skillet from heat and set aside.
In a large mixing bowl, combine the cooked white rice, wilted spinach mixture, shredded smoked Gouda, and shredded mozzarella. Stir until evenly mixed.
In a separate small saucepan, melt the butter over medium heat. Stir in the heavy cream, salt, black pepper, and optional nutmeg. Heat until just warm, then pour the mixture over the rice and spinach mixture. Stir until everything is well coated.
Transfer the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2104 mg | 162% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
