Ingredients
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2 tablespoons oil
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3 tablespoons butter
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1 -2 tablespoon fresh minced garlic (or to taste)
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1 cup sliced mushrooms (can use more)
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1 1/2 lbs spinach, shredded (about 5 cups)
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salt and pepper
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1 1/2 cups shredded cheddar cheese (can use more or less)
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1/2 cup small curd cottage cheese
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3 cups cooked short-grain rice
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7 slices mozzarella cheese
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paprika (to garnish, any amount desired)
Instructions
- Set oven to 400 degrees.
- Grease an 8-inch square baking dish.
- In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
- Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
- Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
- Make a layer of cooked rice on the bottom of baking dish.
- Spoon spinach/cheese mixture evenly over the rice.
- Top with mozzarella cheese slices, then sprinkle with paprika.
- Bake for 8-10 minutes.
- Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
- Cut into squares, and serve hot.