Rice Casserole with Bacon and Spinach


Serving spinach at my house takes a little creativity at times.  My family will eat it, but it has to be mixed with other tasty ingredients.

That can mean adding a little fresh spinach to a tossed salad that has plenty of other vegetables they enjoy, or adding cooked spinach to a casserole.  They also really like spinach dip.

This was one of those casseroles where I snuck in some spinach.  They didn’t mind and my picky eater even said it was pretty good.

Rice Casserole with Bacon and Spinach
Recipe type: Main
  • 1½ cups brown rice (white rice should work too)
  • chicken broth for cooking rice (optional)
  • 12 ounces bacon
  • 6 ounces fresh spinach
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon coconut oil or butter
  • 1 Tablespoon dried parsley
  • ¼ teaspoon dried ground thyme
  • salt and pepper to taste
  • 1 cup milk or milk substitute
  • 2 large eggs
  • ¼ cup gluten-free cracker or bread crumbs
  1. Cook the rice according to package instructions using chicken broth in place of the water, if desired.
  2. Cook the bacon, drain, and cut into bite size pieces.
  3. Sauté the onion in the oil or butter until tender.
  4. Add the garlic to the skillet. Cook and stir for 1 minute.
  5. Add the spinach to the onion and garlic. Sauté just until wilted.
  6. Combine the rice, bacon, onion mixture, parsley, thyme, salt and pepper.
  7. In a small bowl, combine the milk and eggs, beating the eggs with a fork until they are combined with milk.
  8. Add the milk mixture to the rice mixture. Stir well.
  9. Spoon into a greased 9 x 13 inch baking dish and spread evenly.
  10. Sprinkle the cracker or bread crumbs on top.
  11. Bake at 350° for 30 minutes.


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  1. says

    This looks good! I’m wondering if I made more of a sauce with the milk (like for mac and cheese), if I could use this without the eggs. Definitely something to look into!

  2. says

    I used to make a lot of casseroles, but haven’t figured out a substitute for the “cream of whatever” soup yet. Progresso Creamy Mushroom is gluten free but not condensed and I haven’t had much luck with homemade variations of a white sauce. I haven’t tried adding eggs though — I would use Egg Beaters (R). May have to give this one a try.

  3. says

    i made this recipe two nights ago with an addition of 1/2 c. of freshly grated parmesan cheese for a little salty bite….it was PHENOMENAL! thanks so much for posting a gluten-free recipe as we are trying to transition into a gluten-free lifestyle. kepp ’em comin’! :)

  4. Liz says

    This looks great, I think I’ll make it for dinner tonight. I don’t see where you use the bread crumbs – do you sprinkle them on top before baking? Thanks for all the great looking recipes!

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