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Mushroom Casserole Florentine Recipe

Mushroom Casserole Florentine
Source: uncle bens

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Ingredients

  • 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 
PREP TIME
20m
COOK TIME
10m
TOTAL TIME
30m
YIELD
6 servings

Instructions

  • Preheat oven to 350°F.
  • Cook rice according to package instructions.
  • In a 10-inch skillet over medium heat, melt butter and cook onion until tender, stirring occasionally.
  • Add mushrooms and thyme; cooking 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 dish.
  • Bake for 10 minutes or until cheese melts and rice is hot. Stir before serving.
  • Garnish with additional cheese, if desired.
  • Recipe may be doubled.

Dinner

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A recipe from uncle bens

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