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Mushroom Casserole Florentine

  • Gluten Free
  • White
  • Vegetarian
  • Stovetop
  • Nutritious Start
  • Casseroles
  • 15 - 30 MIN
  • Servings
  • Prep
    15–30 min
  • Buttery


About This Dish

Calling all mushroom lovers! This quick-to-make meal is destined to become your favorite rice recipe.


  • 2 bags UNCLE BEN’S®  Boil-In-Bag Rice 
  • 2 tablespoons butter 
  • 1/4 cup chopped  onion
  • 1-1/4 pounds mushrooms, quartered 
  • 1/4 teaspoon dried thyme leaves, crushed 
  • 1 10-ounce package frozen spinach, thawed and drained 
  • 1 can condensed cream of celery soup
  • 1 cup shredded sharp cheddar cheese 


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


Amount per serving (6 total)

Calories: 250
Total Fat: 12g 18%
Saturated Fat: 7g 35%
Trans Fat: 0
Sodium: 560mg 23%
Carbohydrates: 27g 9%
Dietary Fiber: 3g 12%
Sugars: 2g
Protein: 11g
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