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Mushroom Casserole Florentine

Add in diced chicken in to the casserole before baking.

Serves: 6

Prep Time: 25
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner, Appetizer
Cuisine Type: Any, American

Ingredients

3	cups UNCLE BEN’S® Boil-In-Bag Rice
1 1/4	lbs. mushrooms, quartered
1/4	cup onion chopped
1	cup sharp cheddar cheese shredded
2	Tbsp. butter
1	package spinach thawed and drained
1	can cream of celery soup condensed
1/4	tsp. thyme leaves dried and crushed

Instructions

1. Cook rice according to package instructions.
2. Meanwhile, in 10-inch skillet over medium heat, in hot butter, cook onion until tender, stirring occasionally.
3. Add mushrooms and thyme; cook until liquid is evaporated, stirring occasionally.
4. Add rice; reduce heat to low. Cook 3 minutes, stirring frequently.
5. Remove from heat. Stir in soup, spinach and cheese. Pour mixture into 1 1/2-quart casserole.
6. Bake at 350 F for 10 minutes or until cheese melts and rice is hot. Stir before serving.
7. Garnish with additional cheese, if desired.
8. Recipe may be doubled.