Spinach and Mushroom Casserole

1 10 oz. package of frozen chopped spinach, thawed
1 small package of white button mushrooms (about 15-20 mushrooms)
1 can sliced water chestnuts
1 8 oz. jar of Cheese Wiz
1 can of Cream of Chicken soup
1 small onion, sautéed in ½ stick of butter
½ cup water
½ cup milk
1 cup Minute Rice

Squeeze excess water from the thawed spinach. Drain the water chestnuts and chop coarsely. Clean the mushrooms and cut off most of the stem, then slice. Mix all ingredients together in a casserole dish. Bake uncovered at 350° for 35-45 minutes, or until thick and bubbly.

Optional: Spread ¼ cup of shredded cheddar cheese over the casserole, about 10 minutes before removing from the oven.

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