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Spinach, Ham and Rice Casserole

  • Author: Meagan


I borrowed this from Everyday Food and tweaked it to make it a bit bigger.  I always have frozen spinach because of our somewhat regular frittatas for dinner and I found a bag of leftover ham that didn’t get put into my last batch of Ham and Split Pea Soup.  The recipe suggested baking it in individual dishes and I think it would be a great brunch that way, but I went for the lasagna pan, and if you use your food processor (and have your rice already cooked), it can be prepared in 15 minutes.  We all loved it!  This was last night’s dinner with raw carrots from our garden, and will make great leftovers!



Spinach, Ham and Rice Casserole

1 1/2 c. rice, measured before cooking – (in my rice cooker this is the equivalent of making 2 ‘rice cooker cups’) – I used white, but will use brown next time

2 packages (10 oz/300 g) frozen chopped spinach, thawed and squeezed of water

1 c. milk AND 2 eggs

2 c. grated Gruyere (~ 200 g)

1/2 t. salt AND 1 t. freshly ground pepper

1 T. olive oil

1 large onion, finely chopped

4 cloves of garlic, finely minced

3/4 c. white wine

34 c. finely chopped leftover roast ham (about 1 lb.)


I timed the rice cooker to be ready when I wanted to prepare dinner and I think this recipe will work best with warm rice.  If you’re using leftover rice, I would heat it in the microwave with a splash of water.  Preheat the oven to 375 and grease a 9 x 13 casserole (or lasagna pan).

Chop the onion and garlic in the food processor and add to the heated oil in a large skillet, seasoning it all with the salt and pepper.  Don’t over salt! the ham is salty!

While the onion mixture is cooking, use the grater on the food processor to grate the cheese, separating out at least a half cup to sprinkle over the top of the casserole.  Then put the blade back in and chop up the ham – I think that the finely chopped ham made this casserole.

In a large bowl, mix together the spinach, milk, eggs and remaining cheese and set aside.  When the onions are softened and starting to brown, add in the wine and cook until evaporated, then stir in the ham and heat through.  While the ham is heating, add the warm rice to the spinach mixture and then add the ham mixture to the spinach mixture and mix well.

Transfer all to your baking dish, sprinkle with the cheese that you kept out for the top and bake for 30 to 40 minutes.

The other thing that I would have normally noted in my now defunct ‘food diary’, is that food processor chopped ham is lovely…I can visualize a sandwich of finely chopped ham with a bit of mayo, mustard and sweet relish to moisten it – I will let you know if I get around to trying it.

  • Category: Rice, Ham, Spinach


From Meagan's Kitchen

One Comment

  • kate says:

    hah! good story…. i want to make carmen a caserole but of course it can’t have cheese in it….. can you think if a yummy recipe for a caserole that doesn’t have dairy? do you take recipe requests? …maybe i should have asked that first.

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