Mushroom, Rice and Spinach Casserole

October 14, 2019
Mushroom, Rice and Spinach Casserole - A wonderful healthy redo of a church lady casserole from the days when cream of something soup was still in fashion

Healthy comfort food

Mushroom, Rice and Spinach Casserole - A wonderful healthy redo of a church lady casserole from the days when cream of something soup was still in fashion

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This past week called for something in this category.  I waited for inspiration to come over me, nothing did

When in doubt, consult the cookbook your mom used the most when you were a kid.  Within a few minutes thumbing through the casserole category, I'd found the perfect thing.

Not entirely healthy as it was, but I could fix that

The original, of course, called for a cream of mushroom soup/sour cream combination to hold it together and give it a creamy texture.  Also included were handfuls of cheese, piled on top, and baked until it oozed onto the oven floor.

Alas, when you know better, you do better.  So I played with it a bit.

Mushroom, Rice and Spinach Casserole - A wonderful healthy redo of a church lady casserole from the days when cream of something soup was still in fashion

I used a combination of cottage cheese and Greek yogurt as a binder, with more grown-up tastes for flavor.  Mushrooms, onions, and garlic were sautéed with spinach and mixed through the rice.

Gruyère and/or Parmesan sprinkled throughout, not for the effect of melted cheese, but instead for the tasty finish it would bring.

The spice was kept simple: tyme, and a bit of salt and pepper.  Rustic herbed bread crumbs sprinkled on top.

Mushroom, Rice and Spinach Casserole - A wonderful healthy redo of a church lady casserole from the days when cream of something soup was still in fashion

This is a recipe that could go so many ways, depending on the mood of the day or things in your cupboard

I could easily imagine veggies added, or your favorite meat for protein, any cheese to dot the top, your favorite blend of spices.  Maybe you like a creamier blend to hold it together?  Double the cottage cheese/Greek yogurt potion?  How about a different grain combination?

It's hard to go wrong.

Enjoy!

xoxo

Mushroom, Rice and Spinach Casserole - A wonderful healthy redo of a church lady casserole from the days when cream of something soup was still in fashion

(Note from Ali:  This recipe originally appeared in April 2013, back when The Veggies was just getting started.  It's one of our favorites, and I couldn't resist making a batch this past weekend.  I originally set out to freshen up the photos but decided an updated post was in order for those who maybe haven't ventured through the archives.  Enjoy!)

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~ Adapted from Sugar ‘N Spice (United Methodist Church Estherville, Iowa)

Mushroom, Rice and Spinach Casserole

Ingredients

  • ¾ lb (~ 8 ounces) mushrooms, cleaned and chopped
  • 1 medium onion, well chopped
  • roasted garlic
  • 3 cups cooked brown rice
  • 2 eggs (large or XL)
  • 1 cup cottage cheese
  • 1 cup Greek Yogurt
  • fine grain sea salt + freshly ground black pepper (to taste)
  • 1 cup freshly grated Parmesan/Gruyère cheese combination
  • 16 oz spinach, long stems removed and rough-chopped

  • Rustic Bread Crumbs
  • 3 - 4 slices bread, torn into small pieces (gluten-free if you're avoiding gluten)
  • ¼ cup fresh flat-leaf parsley leaves
  • 1 Tbsp fresh thyme leaves
  • ¼ cup butter, melted but not hot

Instructions

Rustic Herbed Bread Crumbs

  • Combine bread, parsley, and thyme in a food processor; pulse until coarsely chopped.
  • Transfer to a bowl, toss with melted butter. Set aside.

Casserole

  • Preheat oven to 350° F
  • Rub a medium-large baking dish with a bit of olive oil or butter and set aside. (The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark)
  • In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of fine-grain sea salt.
  • Stir every minute or so, until the mushrooms have released their liquid and browned a bit.
  • Add the onions and cook for another 4 or 5 minutes or until they are translucent.
  • Stir in the garlic and chopped spinach, cook for another minute or two until the spinach has wilted. Remove from the heat.
  • Add the rice to the skillet and stir until combined.
  • In a medium bowl, whisk together the eggs, cottage cheese, Greek yogurt, salt, and the Parmesan cheese.
  • To the skillet, add the cottage cheese mix and stir until well combined. Turn out into your prepared baking dish. Cover with foil and place in the oven for 30 minutes.
  • Remove foil, and bake for 20 - 30 minutes more, or until hot throughout, and golden along the edges.
  • Preheat broiler to high. Sprinkle top of the casserole with herbed bread. Broil on rack 8 inches from heat until the top is browned (~ 2 to 3 minutes)
Serves: 6
Nutrition + Show
Rating:
Calories 390
Total Fat 13.6g
Saturated Fat 6.3g
Carbohydrates 48g
Fiber 5g
Sugars 6.8g
Protein 21.2g
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1 Comment

  • Reply Heydave April 23, 2013 at 9:50 am

    Wow, that is one tasty looking casserole. You’re right: lots of different combinations possible, but those basics seem great.

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