Wild Rice Casserole

[Guest guest]

Wild Rice Casserole

 

Preheat oven to 375º F.

 

1 pkg. (6 oz.) long grain and wild rice mix

1 can (4 oz.) sliced mushrooms, drained

2-1/2 cups water

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained

3/4 cup onion, chopped

1 TB butter or stick margarine

2 tsp. prepared yellow mustard

1/4 tsp. ground nutmeg

1 pkg. (8 oz.) cream cheese or reduced Neufchatel cream cheese, cut into

cubes

 

In a 2 quart casserole, combine rice mix and seasoning packet with mushrooms.

In a medium

sauce pan, combine water, spinach, onion, butter, mustard, and nutmeg. Bring

to boiling; remove

from heat. Stir mixture; pour over rice mixture. Stir in cream cheese.

 

Bake, covered, in a 375º F., oven 20 minutes. Stir mixture. Cover; bake 15 to

20 minutes more or

until rice is tender. Stir again. Let stand 5 minutes before serving.

 

Makes 6 to 8 servings.