 Mushroom Casserole Florentine
Makes 6 servings
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Ingredients
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1
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bag UNCLE BEN'S® Boil-In-Bag Rice
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2
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tablespoons butter or margarine
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1/4
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cup chopped onion
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1
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pound fresh mushrooms, cut into quarters
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1/4
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teaspoon crushed dried thyme or rosemary leaves
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1
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can (10-3/4 ounces) condensed cream of celery soup
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1
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package (9 ounces) frozen chopped spinach, thawed and drained
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3/4
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cup shredded sharp Cheddar cheese
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Prep Time
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none
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Cook Time
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25 minutes
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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.
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SERVE: Garnish with additional cheese, if desired.
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CHILL: Refrigerate leftovers immediately.
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© MASTERFOODS USA
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Printed
from fbnr.com
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