A delectable Cheese & Spinach Fondue Casserole, made with wholesome ingredients is way easier than it looks. Using two bags of our Boil-in-Bag Success® White Rice, this is dinner–made easy and convenient.
Preheat oven to 375ºF. Grease 9- x 13-inch casserole dish; set aside.
Prepare rice according to package directions. Drain and remove from bag; transfer to bowl. Add spinach; toss until wilted. Cover and keep warm.
Meanwhile, melt butter in medium saucepan over medium heat. Cook shallots for 3 minutes or until softened but not browned. Stir in thyme, rosemary, garlic, mustard powder, salt, pepper, nutmeg and hot pepper flakes. Cook for 1 minute or until fragrant.
Stir in flour; cook for 2 minutes or until lightly browned. Gradually add milk, a little at a time, whisking until smooth. Cook, stirring constantly, for 5 to 7 minutes, or until thick enough to coat back of spoon.
Reduce heat to medium-low. Whisk in Parmesan until combined. Add Swiss cheese; whisk until melted. Add 2 cups Cheddar, a handful at a time, whisking until melted before adding more. Remove from heat.
Pour cheese sauce over rice mixture; stir to combine. Transfer to prepared dish and smooth top evenly. Sprinkle with remaining Cheddar.
Bake for 20 to 25 minutes or until heated through and cheese is melted. Let stand for 5 minutes. Sprinkle with parsley before serving.
Made in less than an hour and serving up to eight guests, this is the kind of last-minute casserole we love to make on a busy weeknight or even a relaxing Sunday when you’d rather spend the majority of your time kicking back.
Where’s the fondue? With butter-sautéed shallots and a bubbling mixture of milk, cheddar, Swiss and parmesan, this masterpiece is not shy of cheesy, creamy decadence. Moreover, the addition of thyme, rosemary, garlic, mustard powder, nutmeg, and hot pepper flakes, only increases the flavor of this dish.
Creamy, cheesy, and loaded with baby spinach, this dish makes for a comforting plate of pure TLC, perfect for any occasion.
For a crunchy topping, toss finely chopped walnuts or coarse breadcrumbs with the shredded cheese before sprinkling over casserole and baking.