can (10-3/4 ounces) condensed cream of celery soup
1
package (9 ounces) frozen chopped spinach, thawed and drained
3/4
cup shredded sharp Cheddar cheese
Prep Time
none
Cook Time
25 minutes
COOK: CLEAN: Wash hands. Prepare rice according to package directions. Preheat oven to 350°F. Meanwhile, in medium skillet, melt butter over medium heat; cook onion in butter until tender, stirring occasionally. Add mushrooms and thyme; cook until liquid is evaporated, stirring occasionally. Add rice; reduce heat to low. Cook 3 minutes, stirring frequently. Remove from heat. Stir in soup, spinach and cheese. Pour mixture into 1-1/2-quart casserole. Bake 10 minutes or until cheese melts and rice is hot. Stir before serving.
SERVE: Garnish with additional cheese, if desired.
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