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Spinach Artichoke Rice Casserole with Parmesan Cheese

Spinach artichoke rice casserole combines creamy rice, spinach, and artichoke hearts with Parmesan and mozzarella in a baked 9x13-inch dish. The top turns golden while the edges bubble, making it a hearty, cheesy side dish.
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Prep Time 20 minutes
Cook Time 56 minutes
resting 20 minutes
Total Time 1 hour 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 2 cups water
  • 0.5 tsp salt kosher
For the casserole
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp black pepper
  • 1 package (10 oz) spinach frozen, chopped, thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts in water, drained and chopped
  • 1.5 cups Parmesan cheese grated, divided
  • 1.5 cups mozzarella cheese shredded, divided

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Combine the rice, water, and salt in a 2-quart saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed.
  2. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes, then fluff with a fork.
Assemble and bake
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook for 5 to 7 minutes, until softened, then stir in the garlic and cook for 30 seconds; transfer to a large mixing bowl.
  3. Add the cream cheese, sour cream, milk, and black pepper to the bowl and stir until combined.
  4. Stir in the spinach, artichoke hearts, and cooked rice, then fold in 1 cup of the Parmesan and 1 cup of the mozzarella.
  5. Spread the mixture in the prepared dish and sprinkle with the remaining Parmesan and mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes, until bubbling at the edges and golden on top.
  6. Let the casserole rest for 10 minutes before serving.

Notes

Squeeze the spinach very dry to help prevent a watery casserole. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a tangier swap.