Mushroom Casserole Florentine Recipe

Name: Mushroom Casserole Florentine
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
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

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.