Spinach and Wild Rice Casserole
1 6 oz. package white and wild rice mix
1 10 oz. can beef stock
2 10 oz. packages frozen chopped spinach
8 oz. cream cheese
16 oz. fresh mushrooms, thinly sliced
3 T butter
Cook the rice using package directions and substituting the beef stock for an equivalent amount of the water.
Cook spinich using package directions; drain and press to remove the excess moisture. Combine with the cream cheese in a bowl and mix well. Add the rice.
Saute the mushrooms in butter in a skillet just until golden brown. Add to rice mixture and mix well. Spoon into a buttered 2 qt. baking dish. Bake covered at 350 degrees for 50 minutes or until heated through.