Cheesy Mushroom and Rice Casserole

June 8, 2020  •  Side Dishes

Sometimes the very best dishes come out of simply trying to use up what’s in your refrigerator – like this one. I had 2 pounds of mushrooms that needed to be cooked, some spinach that was nearly the end of its fresh life, leftover rice, and some cottage cheese. Voila!

Cheesy Mushroom and Rice Casserole
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 to 6
  • 4 tablespoons butter
  • 2 pounds mushrooms, stems discarded, sliced
  • 4 cups fresh spinach, cooked, squeezed dry, and chopped
  • 2 cups cooked rice
  • 1 cup ricotta cheese
  • ½ cup Parmigiano Reggiano cheese
  • Salt and pepper
  • 1 cup garlicky breadcrumbs (crushed croutons work well)
  1. Heat the butter in a large skillet over high heat and add the mushrooms. Cook, stirring occasionally, until they have released all of their moisture and are nicely browned.
  2. Mix the mushrooms with the spinach, rice and cheeses, then season with salt and pepper to taste. Pour into a greased 8 x 8 inch casserole dish. Cover the top with breadcrumbs, and bake until bubbly about 30-45 minutes (takes longer if you make ahead and refrigerate).


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