Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 3 garlic cloves, minced (garlic lovers use more if desired)
- 4 to 5 cups loosely packed fresh baby spinach leaves, roughly chopped (measure before chopping)
- 1 cup dry aborio white rice
- 1 can (10 3/4-ounce) condensed cream of mushroom soup, undiluted
- 1 1/2 cups chicken broth (can use water or 3/4 cup each)
- 1 cup milk
- 1/3 cup fresh Parmesan cheese, grated
- Salt and fresh ground black pepper, to taste (I use seasoned salt)
How to Make
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Step 1: Preheat oven to 400 degrees F. Grease a medium casserole dish (fitted with a tight fitting lid).
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Step 2: In a bowl combine the condensed soup with chicken broth and milk, Parmesan cheese, salt and black pepper; whisk vigorously until smooth and well combined; transfer to the casserole dish.
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Step 3: Melt butter in a small to medium skillet over medium-high heat. Add in onion and saute until transparent (about 4 minutes). Add in garlic and spinach leaves cook stirring 2-3 minutes. Transfer the onion/spinach mixture to the casserole dish along with the uncooked rice; stir well to combine.
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Step 4: Cover and bake for 25 minutes. Remove from oven and stir with wooden spoon. Return to oven and continue cooking uncovered for another 10-15. ** This is only optional if you prepr a more cheesy flavor at the end of cooking mix in 1/3 cup more of Parmesan cheese
We hope you enjoy this recipe!
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