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Cheesy Wild Rice Casserole

Makes: 6 to 8 servings
Prep 20 mins Bake 375°F 35 mins Stand 5 mins
Cheesy Wild Rice Casserole
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.

From the Test KitchenTest 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,
  • cal. (kcal) 271,
  • Fat, total (g) 16,
  • chol. (mg) 47,
  • sat. fat (g) 10,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 7,
  • sodium (mg) 692,
  • Vegetables () 2,
  • Starch () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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