1 pkg. mixed white & wild rice
1 (10 oz.) can beef stock
2 (10 oz.) pkg. frozen chopped spinach
8 oz. cream cheese, softened
Salt to taste
1 lb. mushrooms, thinly sliced
2-3 tbsp. butter

Preheat oven to 350 degrees. Butter a 2 quart casserole. Set aside. Cook rice as directed on package substituting the beef stock for an equivalent amount of water. Cook spinach covered until tender; drain well and combine with cream cheese. Add salt. Saute mushrooms in butter until just golden.

In the prepared casserole, layer half the rice, half the spinach and half the mushrooms. Repeat layers. Cover and bake for 40 minutes.