Cheesy Wild Rice Casserole
Recipe from
Better Homes and Gardens
So creamy, good, and easy! Serve this side dish casserole alongside ham, beef, or poultry.
Servings:
6 to 8 servings
Prep Time:
20 mins
Total Time:
1 hr
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Ingredients
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1 6-ounce packagelong grain and wild rice mixsee savings
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1 4-ounce cansliced mushrooms, drainedsee savings
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2-1/2 cupswatersee savings
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1 10-ounce packagefrozen chopped spinachsee savings
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3/4 cupchopped onionsee savings
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1 tablespoonbutter or margarinesee savings
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2 teaspoonsprepared mustardsee savings
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1/4 teaspoonground nutmegsee savings
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1 8-ounce packagecream cheese, cut into cubessee savings
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Directions
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.
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 information
Per serving: Calories 271, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 47 mg, Sodium 692 mg, Carbohydrate 26 g, Fiber 3 g, Protein 7 g. Exchanges: Vegetable 2, Starch 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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