Spinach and rice casserole (elvis's cookbook)
- Main Ingredient: Cereals Rice and Grains Spinach
- Course: Appetizers Casseroles
- Yield:
Spinach and rice casserole (elvis's cookbook) ingredients
- 10 oz Pkg frozen chopped spinach
- 1⁄4 c butter
- 1 c Mushrooms, sliced
- 1⁄2 c Chopped onion
- 1 Cloves garlic, minced
- 3 c Cooked white rice
- 1⁄2 c cheddar cheese, shredded
- 2 Eggs
- 12 oz Can evaporated milk
- 1 T water
- Salt and pepper to taste
Cooking Spinach and rice casserole (elvis's cookbook)
1. Prepare the spinach according to package directions.
2. Drain well.
3. In a saucepan melt the butter and saute the mushrooms, onion, and garlic until tender.
4. In a large bowl combine the mushroom mixture, spinach, rice, and cheddar cheese.
5. Transfer the mixture to a casserole dish.
6. In a separate saucepan heat together the eggs, milk, water, salt&pepper.
7. Pour the liquid over the spinach mixture and mix well.
8. Bakei at 350°F for 30 minutes.
9. Make 4 servings.
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