Baked Spinach and Wild Rice
Ingredients
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12 Ounces Long Grain and Wild Rice Mix
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10 Ounces Beef Broth
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20 Ounces Frozen Chopped Spinach
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8 Ounces Cream Cheese — softened
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Salt — to taste
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1 Pound Mushrooms — thinly sliced
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3 Tablespoons Butter
Instructions
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Cook the rice according to the package directions, substituting the broth for an equal amount of the water.
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Cook the spinach according the package directions; drain well.
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Add the cream cheese and mix well. Season with the salt.
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Sauté the mushrooms in 2 to 3 tablespoons butter in a skillet just until lightly browned.
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Layer the cooked rice, spinach mixture, and mushrooms half at a time in a buttered 2-quart baking dish.
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Bake, covered, at 350 °F for 40 minutes.
Notes:
Source: JLDOC Cookbook, 2001
Susan served to adults over New Years 2002 while skiing at Winterplace (and staying at Pipestem State Park).
