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Mushroom Casserole Florentine

21st.Century.Chef's picture
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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