Four-Cheese Rice Casserole
1 medium sweet onion, chopped
1/4 cup butter, cubed
4 cups cooked long grain rice
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
3/4 cup 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon beau monde seasoning
In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.
In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.
Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted. Yield: 12 servings.
Editor’s Note: This recipe was tested with Spice Islands beau monde seasoning. It is a blend of salt, onion powder and celery seed.
Recipe found here: Four-Cheese Rice Casserole