Spinach Parmesan Rice Bake


1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

1 Set oven to 350F.
2 Generously grease a 11 x 7-inch baking dish.
3 In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4 Season with salt, pepper and cayenne to taste.
5 Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6 Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7 Top with mozzarella cheese the last 5 minutes of baking (if using).
8 Note: for a more fluffier texture casserole, 4 eggs may be used.