A box of frozen chopped spinach opens up a world of culinary possibilities -- including this casserole of modest size. A bag of cooked brown rice in the freezer or a box of Minute Brand brown rice is great to have on hand as well.
Feel free to bulk up the dish with crumbled, cooked sausage or cooked, shredded chicken.
Transfer the package of spinach from the freezer to a plate in the refrigerator before you go to work in the morning; this will speed up preparation when you get home.
Make Ahead: The unbaked casserole can be wrapped tightly in plastic wrap and aluminum foil, then refrigerated for 1 day or frozen for up to 3 months.
- 1 large egg
- 10 ounces frozen spinach, defrosted, then squeezed dry
- 3 scallions, white and light-green parts, chopped
- 1 cup cooked brown rice (see headnote)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for optional sprinkling
- 2 tablespoons crumbled feta cheese
- 1 cup low-fat milk
- 1 small chicken bouillon cube (may substitute a vegetable bouillon cube)
- 3 tablespoons unsalted or salted butter, melted
- 2 tablespoons flour
Preheat the oven to 350 degrees. Use cooking spray to grease an 8-by-8-inch baking dish or a casserole with a 4-cup capacity.
Lightly beat the egg in a mixing bowl, then add the spinach, scallions, rice and cheeses, stirring to incorporate. Transfer to the baking dish.
Heat the milk in small saucepan over medium heat. Break up the bouillon cube, then stir in until dissolved. Remove from the heat.
Whisk together the melted butter and flour in a cup, then whisk that mixture into the warm, milk-bouillon mixture to create a quickly thickened sauce. Pour evenly over the contents of the baking dish. If desired, sprinkle a little Parmigiano-Reggiano over the surface. Bake for 20 to 25 minutes, until the top is golden brown in spots.
Adapted from "The Southern Foodways Alliance Community Cookbook," edited by Sarah Roahen and John T. Edge (University of Georgia Press, 2010).
Tested by Bonnie S. Benwick.
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