• 1 package chopped spinach, frozen
• 1 onion, chopped
• 1 cup instant rice, cooked
• 1 can mushroom soup
• 1/2 pound sliced mushrooms
• 10 ounces sharp Cheddar cheese
• 1 tsp butter
• 1/4 tsp ground black pepper
• 1/8 tsp sea salt

1. Thaw and drain spinach.
2. Cook rice.
3. Saute onion and mushrooms in butter.
4. Add cooked rice and spinach.
5. Heat undiluted soup.
6. Add 6 to 7 ounces broken up sharp Cheddar cheese. Add salt and ground black pepper. Stir to make a smooth sauce.
7. Mix all together and put in casserole.
8. Sprinkle remaining cheese on top.
9. Bake at 350° F until hot and bubbly, about 1 hour.

Serves 4 to 6.