1 (10 oz.) pkg. frozen chopped spinach (or broccoli)
2 c. hot cooked rice
1 c. shredded Swiss cheese, divided
1 lg. egg, slightly beaten
1 lb. ground chuck, crumbled
1 (6 oz.) can tomato paste
1 3/4 oz. env. mushroom gravy mix
2/3 c. water
1/4 tsp. basil

Microwave spinach in package on high for 3-4 minutes to defrost. Drain and set aside. Place hot rice, 1/2 cup Swiss cheese and egg in a bowl. Mix well and press mixture into bottom of 8 x 8 inch baking dish. Microwave on high 3-4 minutes to set, rotating dish after 2 minutes.

Place ground chuck in 2 quart casserole and microwave 4-5 minutes until meat is no longer pink, stirring once. Drain. Blend in remaining ingredients except spinach and cheese. Spoon meat mixture over rice. Top with spinach and cheese, spread evenly over the top.

Microwave on high 5 minutes. Rotate dish 1/2 turn and reduce power to 50% and microwave 6-7 minutes until heated through.