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.