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Ingredients
  • 3 cups cooked rice {She used white, I use brown}
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained (no need to squeeze it bone dry)
  • 4 tablespoons butter, melted
  • 1 tablespoon finely minced onion {I use ¼ cup chopped shallot or onion}
  • ½ teaspoon salt {I use seasoned salt}
  • ¾ pound (12 ounces) grated sharp Cheddar cheese (I used 10 ounces Kerrygold Reserve Cheddar}
  • 1 cup milk
  • 4 eggs
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