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Spinach & Artichoke Rice Casserole

A warm, cheesy Spinach & Artichoke Rice Casserole that blends the rich flavors of spinach and artichokes with perfectly cooked rice and gooey cheese, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use any type of rice, preferably white or brown.
  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened Make sure it's softened for easy mixing.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter version.
  • 1 cup shredded mozzarella cheese Reserve some for topping.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine cooked rice, chopped spinach, chopped artichokes, softened cream cheese, sour cream, garlic powder, and a sprinkle of salt and pepper. Mix well.
  3. Gently fold in 3/4 cup of shredded mozzarella and all of the grated Parmesan cheese, saving the remaining mozzarella for topping.
  4. Pour the mixture into a greased 9x13 inch baking dish and spread it evenly.
  5. Sprinkle the remaining mozzarella cheese over the top.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, or until bubbly and golden brown.
Serving
  1. Allow the casserole to cool slightly before serving warm.

Notes

If using leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze before baking for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 15-20 minutes covered with foil.