Spinach and rice casserole (elvis's cookbook)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pkg Frozen Chopped Spinach |
| ¼ | cup | Butter |
| 1 | cup | Mushrooms -- sliced |
| ½ | cup | Chopped Onion |
| 1 | Clove Garlic -- minced | |
| 3 | cups | Cooked White Rice |
| ½ | cup | Cheddar Cheese, Shredded |
| 2 | Eggs | |
| 12 | ounces | Can Evaporated Milk |
| 1 | tablespoon | Water |
| Salt And Pepper -- to taste | ||
Directions
Prepare the spinach according to package directions. Drain well. In a saucepan melt the butter and saute the mushrooms, onion, and garlic until tender. In a large bowl combine the mushroom mixture, spinach, rice, and cheddar cheese. Transfer the mixture to a casserole dish. In a separate saucepan heat together the eggs, milk, water, salt&pepper. Pour the liquid over the spinach mixture and mix well. Bake at 350 for 30 minutes.
Make 4 servings.
Recipe By : Suzy Waterman <suzy@...> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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