Cheesy Wild Rice Casserole
So creamy, good, and easy! Serve this side dish casserole alongside ham, beef, or poultry.
Prep Time:
20 mins
Total Time:
1 hr
Servings:
6 to 8 servings
Ingredients
-
1 6-ounce package long grain and wild rice mix
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1 4-ounce can sliced mushrooms, drained
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2-1/2 cups water
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1 10-ounce package frozen chopped spinach
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3/4 cup chopped onion
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1 tablespoon butter or margarine
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2 teaspoons prepared mustard
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1/4 teaspoon ground nutmeg
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1 8-ounce package cream cheese, cut into cubes
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
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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