This rice casserole was very filling and flavorful and gave me a way to add some nutritious foods to my family’s diet in a way that was easy for the kids to enjoy. Naturally meat-free and gluten-free, it is a great side dish, or if you make it in larger portions like I did, a main dish for your meal.
I adapted this recipe below to what I had on hand and we had grown in the garden so I will make note of the changes below. For example – we used Swiss Chard leaves instead of spinach because that’s what I had saved from our fall garden.
Once the rice has finished cooking, add the Swiss chard (or spinach) and artichoke.
Spinach Artichoke Rice Casserole With Sour Cream Ingredients
- 1 ½ C rice (We used a full one-pound bag)
- 2-10oz boxes of chopped spinach (we used two zip lock baggies of chopped, blanched and frozen swiss chard leaves)
- 14 oz artichoke hearts
- 16 oz sour cream
- ½ C chopped onion
- ½ C butter, melted
- ¾ Parmesan cheese
How to Make Spinach Artichoke Rice Casserole
1. Cook rice according to their package directions (we did not add the optional butter because it will be included in the casserole.) We also left the rice just a touch uncooked – not hard, but not as soft as I would have cooked it if I had been going straight to table with it. This helps keep the rice casserole from getting too mushy.
2. Cook and drain spinach according to the package directions. If you’re using swiss chard or homegrown greens that have already been blanched and frozen, simply thawing and warming it should be good enough.
3. Add all ingredients except half the parmesan cheese into the pot with the rice and stir well. Spread into a baking dish and top with the rest of the parmesan cheese. We used a 13×9 baking dish for ours and it was the perfect size.
Bake at 350 for 30 minutes.
If you make your own homemade sour cream, this is a perfect recipe for using the sour cream in a healthy and delicious meal. We served ours with barbecue chicken….yum!
Oh my. This looks REALLY good. I am gonna have to try this! Margie from HBN
Im pining this on pinterest! The sounds really yummy! We get tired of eating the same sides all the time and this seems easy enough to make!
Thank you for pinning and sharing it – that means so much to me and helps spread the word for people about the site. It’s yummy if your family like sour cream at all. And I love that it’s so flexible to be able to use whatever veggies we have on hand from the garden.