Mushroom Casserole Florentine
|Boil in bag rice||125 Gram (1 Bag)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound, cut into quarters|
|Crushed dried thyme/Crushed rosemary leaves||1⁄4 Teaspoon|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Shredded sharp cheddar cheese||3⁄4 Cup (12 tbs)|
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.