1 pkg. white and wild rice mixture
2 1/3 c. beef stock
2 (10 oz.) pkgs. frozen chopped spinach
8 oz. cream cheese
2 to 3 tbsp. unsalted butter (I suggest unsalted-sweet butter)
1 lb. mushrooms, thinly sliced

Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Cook rice according to package directions, substituting the beef stock for water. Cook spinach until tender. Drain spinach well and combine with cream cheese. Melt butter and saute mushrooms until golden.

In the casserole dish layer 1/2 the rice, then 1/2 the spinach, then 1/2 the mushrooms. Repeat the layers. Cover and bake for 40 minutes.

Addendum: I experiment each time and vary the amount of the ingredients. The beef stock may be too salty so water can be used to dilute. Also, I like to use more cream cheese and also more butter with which to saute the mushrooms. Recipe serves 6 to 8. If spinach is warm it mixes better (easier) with the cream cheese.