Wild Rice, Spinach and Mushroom Casserole
The Junior League of Indianapolis, Indiana
Back Home Again
1 (6-ounce) package long grain and wild rice
2 teaspoons prepared mustard
1/2 teaspoon salt
1 (10-ounce) package frozen chopped spinach
2-1/4 cups water
1/2 pound fresh mushrooms, thinly sliced
1/2 cup chopped onion
2 tablespoons butter
1 (8-ounce) package cream cheese, cubed
Preheat oven to 375°. In a large baking dish, lightly buttered, combine rice mix, mustard, and salt.
In a medium saucepan, combine spinach, water, mushrooms, onion, and butter. Bring to a boil. Pour over rice mixture. Cover tightly; bake for 30 minutes.
Stir in cheese; bake for 10 to 15 minutes more or until rice is tender but firm. Serve immediately.
Marvelous dish to serve at a special dinner party.
Yield: 6–8 servings
Notes:
Halved this recipe with great success
Did not soak rice overnight, instead added a little more liquid and cooked in oven about an hour
Used fresh leafy greens in place of frozen spinach as that’s what I had on hand