Herb Spinach Bake

Name: Herb Spinach Bake
Yield: 8 Servings
Ingredients: 1 cup spinach (15.5 ounce can); 2 cups cooked brown rice; 3/4 cup cheddar cheese, low-fat shredded; 2/3 cup milk, 1%; 3 tablespoons butter, soft (or margarine); salt (1 teaspoon, optional); 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon Thyme, dried; 1/4 cup onion, diced

Source: Food Bank of Delaware

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This recipe is a quick and easy way to use up leftover brown rice!

Makes

8 Servings

Ingredients

1 cup spinach (15.5 ounce can)
2 cups cooked brown rice
3/4 cup cheddar cheese, low-fat shredded
2/3 cup milk, 1%
3 tablespoons butter, soft (or margarine)
salt (1 teaspoon, optional)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Thyme, dried
1/4 cup onion, diced

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Wash hands with soap and water.
Drain canned spinach to remove liquid.
Combine spinach with remaining ingredients in a large bowl.
Add to a 8x8 inch baking dish. You may also use a 9x3 inch baking dish, but the spinach bake will be thinner.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 5 minutes, or until set.

Notes

Milk can be substituted with 4 tablespoons dry milk + 2/3 cup water. Learn more about Spinach Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.