A comforting and flavorful rice casserole featuring spinach, mushrooms, and a cheesy topping.
Preheat your oven's broiler to high.
Ensure the broiler rack is positioned to allow even melting of the cheese.
Heat the olive oil in a large skillet over medium heat.
Use a non-stick skillet to prevent sticking and make cleanup easier.
Add the chopped shallot and sliced mushrooms to the skillet and sauté until tender, about 6-8 minutes.
Stir occasionally to ensure even cooking and prevent burning.
Stir in the cooked rice, thawed spinach, 1.5 cups of grated gouda cheese, and the cream. Mix until the cheese is melted and the mixture is heated through.
Ensure the spinach is well-drained to avoid excess moisture in the casserole.
Transfer the mixture to a lightly greased casserole dish and sprinkle the remaining cheese evenly on top.
Use a spatula to spread the mixture evenly for consistent baking.
Place the casserole under the broiler for about 2 minutes, or until the cheese on top is melted and bubbly.
Keep a close eye on the casserole to prevent the cheese from burning.
Serve the casserole warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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