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

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.