Spinach & Artichoke Rice Casserole - this has quickly become a favorite in our house! SO good! Rice, spinach, artichokes, milk, garlic, onion, and four different types of cheeses - ricotta, cream cheese, mozzarella, and parmesan cheese. Can make in advance and freeze for later. Great for dinner parties, potlucks, and easy weeknight meals. #casserole #spinach #artichokes #sidedish #freezermeal
1(10 to 12-oz)package frozen chopped spinach, thawed and squeezed dry
1(14-oz)can artichoke hearts, finely chopped
1½cupsshredded parmesan cheesedivided
1(8-oz)package cream cheese, softened
1(15-oz)container ricotta cheese
3cupsshredded mozzarella cheese, divided
Preheat oven to 325ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
In a large bowl, beat together cream cheese, ricotta, milk, garlic powder, and onion powder.
Add cooked rice, spinach, artichoke hearts, 1-1/2 cups shredded mozzarella cheese, and 1 cup shredded parmesan cheese. Mix well.
Spoon rice mixture into baking dish. Top with remaining mozzarella and parmesan cheese.
Bake uncovered for 40 to 45 minutes.
Can freeze casserole for later. To bake casserole after freezing, thaw completely and bake as directed above. If freezing already baked casserole, thaw and reheat in the microwave or covered in the oven.Can use cooked white rice, jasmine rice, or brown rice.Can substitute cauliflower rice for cooked rice to make this casserole low-carb/keto-friendly.