I found this recipe via Cook's Country which I learned about from my brother. A dinner side dish that included cream cheese sounded like a really good idea to me. I tried it out for dinner one night and only made half the recipe since it's just the three of us. We will definitely be making this again...and it'll be a great side dish the next time we are hosting a dinner.
Green Rice Casserole
Ingredients
4 tablespoons unsalted butter
1 onion chopped fine
Salt and pepper
4 garlic cloves, minced
½ teaspoon minced fresh thyme
4 cups low sodium chicken broth
2 slices hearty white sandwich bread, torn into quarters
1 ounce Parmesan cheese, grated (1/2 cup)
1 ¼ pounds frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese
2 cups long-grain white rice
8 ounces sharp cheddar cheese, shredded (2 cups)
Instructions
Adjust oven rack to upper-middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in medium saucepan over medium-low heat. Add onion and ½ teaspoon salt and cook until translucent, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add broth, increase heat to medium-high, and bring to boil. Cover and remove from heat.
Pulse bread, Parmesan, remaining 2 tablespoons butter, ½ teaspoon salt, and ½ teaspoon pepper in food processor until coarsely ground, 8 to 10 pulses; transfer to bowl and set aside. Combine spinach, cream cheese, ½ teaspoon salt, and ¼ teaspoon pepper in now-empty food processor and process until smooth, about 10 seconds.
Spread spinach mixture in even layer in 13 by 9-inch baking dish. Sprinkle rice evenly over spinach mixture. Sprinkle cheddar over rice. Pour broth mixture into baking dish, cover tightly with double layer of aluminum foil, and bake for 25 minutes.
Remove casserole from oven, remove foil, and stir to redistribute ingredients. Return casserole to oven, increase temperature to 450 degrees, and continue baking uncovered, until all liquid is absorbed, about 15 minutes, Sprinkle bread-crumb mixture over top and bake until golden brown, 8 to 10 minutes. Let casserole cool for 20 minutes. Serve.
