Spinach and Asparagus Casserole

20 Apr

I mentioned I am trying to eat less cheese, right?  So here is one of the recipes I have come up with to feel satisfied without adding cheese to my food.  It’s hard, like getting rid of an addiction.  But with dishes like these, it is getting easier each day…




1 tbs sofrito
½ cube of vegetable bouillon
1 shallot, finely sliced
½ green or cubanelle pepper
½ cup frozen corn
1 ½ cup cooked brown rice
½ container cream of asparagus soup
½ cup buttermilk or sour cream
10 grape tomatoes, quartered
2 cups of fresh baby spinach, washed well and spun dry
1 tbs Extra virgin Olive oil
Salt and Freshly Cracked Black Pepper to taste
1 tbs sliced almonds


  1. In a medium sauce pan over medium heat, pour the olive oil and add the sofrito.   After a few minutes, add the vegetable broth cube, add the shallot, pepper and corn and sauté. 
  2. In a large bowl, mix together the cooked rice, sautéed vegetables, asparagus soup, buttermilk or sour cream, tomatoes, spinach.  Mix together well.  If the mixture is too dry, you can add extra sour cream, olive oil or even a little bit of soy milk to add some moisture.
  3. Transfer the mixture to a baking dish and add the almonds on top.
  4. Bake in a 350 F degree oven for about 30-45 minutes so all the flavors meld together and the top is golden brown.

Let it rest for 10 minutes before serving.



This is a great dish to “clean out your fridge”… the ingredients I used were the little things I had left over from other dishes or little things I wanted to use up already.  So feel free to adapt this recipe to the things you want to clean out in your fridge.


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