Before 2001, September 11th & 12th was full of birthday celebrations in our family. Eric’s grandparents birthdays were on these days. Many in the family would get together to celebrate Nana & Pappy every year. The 9/11 attacks in 2001 cast a somber note on those previously joyous dates.
This weekend is the 20th anniversary of the 9/11 attacks. Many lives were lost in the direct attacks and in the rescue efforts. Many more lives were permanently altered. All those alive at that time will forever remember the horror and devastation.
In times of hardship, we turn to comfort food to ease our pain, remember those we’ve lost, and to give us hope for better times. To that end, I went through Nana’s recipe box in search of a comfort dish. I found one for a casserole that she had gotten from a friend. The notes she made on the recipe card indicate that she made this for her family. I replicated it (with a few updates) in honor of Eric’s grandparents and all those lost in the 9/11 attacks. This will be a weekend of remembrance and reflection for many, including us.
Rice & Spinach Casserole
Rice & Spinach Casserole (adapted from a family recipe) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Yield: 6 servings
Ingredients:
- 1 cup rice, uncooked (or 3 cups cooked rice)
- 10 ounces frozen chopped spinach, thawed and drained
- 1/2 cup chopped fresh parsley
- 4 tablespoons butter, melted
- 1 small shallot, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10 ounces sharp Cheddar cheese, grated
- 1 cup milk
- 4 eggs
- 2 garlic cloves, pressed or minced
Directions:
Preheat the oven to 350º F. Coat an 8- or 9-inch square dish or a 2-quart casserole dish with nonstick spray. Set it aside.
This is going to be cheesy!
Cook the rice according to the package directions.
Cook the rice.
In a large bowl, add the cooked rice, spinach, parsley, butter, shallot, salt & pepper, and cheese.
Combine the rice, cheese, spinach, parsley, shallot, butter and garlic.
In a medium bowl, whisk together the milk and eggs.
Combine the milk and eggs.
Add the milk & egg mixture to the bowl with the rice-spinach mixture. Stir well to combine.
Add the egg mixture to the rice mixture.
Pour the combined mixture into the prepared casserole dish.
Transfer the mixture to the prepared baking dish.
Bake it for 45 minutes, until the casserole is set and begins to brown around the edges.
And it is ready!
Remove the casserole from the oven and serve.
Comforting food for remembering.
Take some time to Remember and Reflect this weekend. ~Linda
Rice & Spinach Casserole (adapted from a family recipe) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Yield: 6 servings
Ingredients:
- 1 cup rice, uncooked (or 3 cups cooked rice)
- 10 ounces frozen chopped spinach, thawed and drained
- 1/2 cup chopped fresh parsley
- 4 tablespoons butter, melted
- 1 small shallot, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10 ounces sharp Cheddar cheese, grated
- 1 cup milk
- 4 eggs
- 2 garlic cloves, pressed or minced
Directions:
Preheat the oven to 350ºF. Coat an 8- or 9-inch square dish or a 2-quart casserole dish with nonstick spray. Set it aside.
Cook the rice according to the package directions.
In a large bowl, add the cooked rice, spinach, parsley, butter, shallot, salt & pepper, and cheese. In a medium bowl, whisk together the milk and eggs.
Add the milk & egg mixture to the bowl with the rice-spinach mixture. Stir well to combine.
Pour the combined mixture into the prepared casserole dish and bake it for 45 minutes, until the casserole is set and begins to brown around the edges.
Remove the casserole from the oven and serve.