Okay, I know you do not need another side dish for Thanksgiving, but just in case, this is one we enjoy all year. I know of all the bowls of vegetables and pans of casseroles, the last thing you might need is another starch, but just in case, this one is a little different.
There are many variations of this creamy rice casserole and with many names, we simply have always called it Green Rice. And, that name has always been good enough for us and we always knew to expect the essence of chicken and the flavorful mellow taste of mushrooms along with the slightly sharp contrast of spinach and cheese. I have at some point in the past recreated Momma’s recipe by sautéing fresh mushrooms and spinach but, when it comes down to it, the taste was not that much of a difference from hers below. Enjoy!
~ rice with spinach and mushrooms
1 -12 oz can evaporated milk
1 -10.75 oz can condensed cream of mushroom soup
1 -10.75 oz can condensed cream of chicken soup
1 -14.5 oz chicken broth
2 -4 oz cans mushroom slices, drained and rinsed
1 -10 oz package frozen spinach, thawed and squeezed dry
1/4 cup minced onions
1/4 cup melted butter
Salt and pepper to taste
1 1/2 cup fine diced sharp cheese
2 cups long grain white rice
Preheat oven to 350 degrees F.
Combine in a large bowl the milk, soups and broth. Stir in the mushrooms, spinach, onions and butter mixing well. Season to taste with salt and pepper. Stir in the cheese, rice and mix in the eggs.
Pour mixture into a greased 3-quart casserole dish and bake for 1 hour.