Spinach Mushroom Cheesy Rice Casserole

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 10 ounce bag Mushrooms, frozen mixed
  • 6 oz Spinach, fresh
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 cups Cheese
  • 2 oz Cream cheese
  • 1/2 cup Half & half cream
  • 1 cup Mozzarella cheese

Found on stephaniesain.com

Description

Ingredients

• 2 cups cooked brown rice
• 3 tbsp. butter divided
• ½ tsp. garlic powder
• salt & pepper to taste
• 1 tbsp. olive oil
• 1 10 ounce bag frozen mixed mushrooms*
• 6 ounces fresh spinach
• 1 medium yellow onion chopped
• 2 cloves garlic chopped
• 2 ounces cream cheese softened
• 2 cups shredded cheese(cheddar & Monterey jack)
• 1 cup shredded mozzarella cheese
• 2 eggs beaten
• ½ cup half & half cream

Directions

• Preheat oven 350 degrees.
• Grease 13 by 9 casserole dish with 1 tbsp. butter
• Cook rice according to package directions. Once cooked add 2 tbsp. butter, garlic powder, salt & pepper to taste.
• Then add cream cheese, 2 cups shredded cheese, eggs, and half & half cream.
• Meanwhile heat 1tbsp. olive oil over medium heat. Add onion and cook 1-2 minutes. Then add mushrooms. Cook 6-8 minutes. Drain any excess liquid.**
• Add spinach and cook till slightly wilted
• Add mushroom onion spinach mixture to rice and combine well.
• Spread rice mixture evenly into casserole dish.
• Bake in preheated oven 30 minutes.
• Remove from oven and top with mozzarella cheese. Return to oven 5-6 minutes until mozzarella is melted and slightly browned.
• Allow to sit 10 minutes prior to serving.