Spinach and Wild Rice Casserole
  • Cooking Time: 60
  • Servings: 8
  • 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
  1. Cook the rice using package directions and substituting the beef stock for an equivalent amount of the water.
  2. 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.
  3. 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.