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Cheesy Wild Rice Casserole




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 6-ounce package long grain and wild rice mix
1 4-ounce can sliced mushrooms, drained
2-1/2 cups water
1 10-ounce package frozen chopped spinach
3/4 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons prepared mustard
1/4 teaspoon ground nutmeg
1 8-ounce package cream cheese, cut into cubes


Recipe



1. In a 2-quart casserole, combine rice mix and seasoning packet with mushrooms. In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg. Bring to boiling; remove from heat. Stir mixture; pour over rice mixture. Stir in cream cheese.
2. Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture. Cover; bake 15 to 20 minutes more or until rice is tender. Stir again. Let stand 5 minutes before serving.Makes 6 to 8 servings.
Test Kitchen Tip: This rice dish tastes just as creamy when you make it with reduced-fat cream cheese (Neufchatel). And the casserole can be assembled ahead and refrigerated for up to 2 hours before baking. Add a few extra minutes to the baking time to heat the casserole through.