Spinach Rice Bake

I first found this recipe years ago in San Francisco A La Carte, a cookbook produced by the Junior League of San Francisco, only the dish was called Herbed Spinach Bake. The recipe I use now is an adjusted version that was submitted to Taste of Home by a reader. This cook changed some of the herbs and added nutmeg, which is a wonderful addition with the spinach. We love this dish alongside meat, poultry and fish in place of potatoes. I've served it here with Chicken Parmesan posted on 10/23/2013. Blessings...

Recipe:

1 pkg. (10 oz.) frozen chopped spinach
1 cup cooked long grain rice
1 cup (4 oz.) shredded medium cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 tbsps. finely minced onion
2 tbsps. minced fresh parsley
2 tbsps. butter, softened
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground nutmeg

1. Cook spinach according to pkg. directions; drain well by pressing the spinach with the back of a large spoon in a fine mesh strainer.
2. Place all ingredients in a large bowl and stir to combine.
3. Transfer mixture to a greased 8 x 8-inch baking dish.
4. Cover with foil and bake in a 350 degree oven for 20 minutes. Uncover; bake 20 - 25 minutes more or until a knife inserted near the center comes out clean.

Yield: 4 - 6 servings
Note: The casserole can be prepared in advance, covered and stored in the refrigerator until time to bake and serve.