Mushroom Casserole Florentine Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| 1 bag Boil-ln-Bag Rice | ||
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 pound fresh mushrooms, cut into quarters | ||
| 1 /4 teaspoon crushed dried thyme or rosemary leaves | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Frozen chopped spinach package | 1 , drained | |
| Shredded sharp Cheddar cheese | 3/4 Cup (16 tbs) | |
Directions
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, uncovered, 10 minutes or until cheese melts and rice is hot. Stir before serving.
SERVE: Garnish with additional cheese, if desired.
CHILL: Refrigerate leftovers immediately.
SERVE: Garnish with additional cheese, if desired.
CHILL: Refrigerate leftovers immediately.
Chef
