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Mushroom Casserole Florentine

Ingredients
  Boil in bag rice 125 Gram (1 Bag)
  Butter/Margarine 2 Tablespoon
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.1175
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 337 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 37.9 mg12.6%

Sodium 503.9 mg21%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4.3 g17.2%

Sugars 3.8 g

Protein 14 g28.9%

Vitamin A 143.8% Vitamin C 38.7%

Calcium 30.9% Iron 20%

*Based on a 2000 Calorie diet

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Mushroom Casserole Florentine Recipe