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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
Details
Servings 6
Preparation
Step 1
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.
From the Test Kitchen
•Tip 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.
Nutrition Facts (Cheesy Wild Rice Casserole)
Servings Per Recipe 6,Calories 271,Protein (gm) 7,Carbohydrate (gm) 26,Fat, total (gm) 16,Cholesterol (mg) 47,Saturated fat (gm) 10,Dietary Fiber, total (gm) 3,Sodium (mg) 692,Vegetables () 2,Starch () 1,Fat () 3,Percent Daily Values are based on a 2,000 calorie diet
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