Spinach, Ham, and Rice Casserole
Our Simple White Rice is the base for this comforting casserole.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2010
- 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
- 2 cups Simple White Rice
- 2/3 cup whole milk
- 2 large eggs
- 1 cup grated Gruyere cheese
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 pound ham, chopped
Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.