1/4 c. butter
1 c. finely chopped celery
1 1/2 c. finely chopped onions
1 lb. mushrooms, sliced
2 (10 oz.) pkgs. frozen chopped spinach, cooked & drained
3/4 c. cooked wild rice (or wild & white mixed)
1 (10 3/4 oz.) can cream of mushroom soup
Salt & pepper to taste

Saute fresh vegetables in butter until softened. Add spinach, rice and soup; mix well. Pour into buttered 1 1/2 quart casserole. Bake, covered 30 minutes at 350 degrees. Or put mixture in 2 smaller casseroles and freeze one. When baking frozen casserole, thaw and add a little milk to mixture. Makes 8 to 10 servings.