Spinach And Cheese Rice With Mushrooms

• 2 tablespoons oil
• 3 tablespoons butter
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 cup sliced mushrooms (can use more)
• 1 1/2 lbs spinach, shredded (about 5 cups)
• salt and pepper
• 1 1/2 cups shredded cheddar cheese (can use more or less)
• 1/2 cup small curd cottage cheese
• 3 cups cooked short-grain rice
• 7 slices mozzarella cheese
• paprika (to garnish, any amount desired)

1. Set oven to 400 degrees.
2. Grease an 8-inch square baking dish.
3. In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
4. Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
5. Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
6. Make a layer of cooked rice on the bottom of baking dish.
7. Spoon spinach/cheese mixture evenly over the rice.
8. Top with mozzarella cheese slices, then sprinkle with paprika.
9. Bake for 8-10 minutes.
10. Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
11. Cut into squares, and serve hot.

oil, butter, garlic, mushrooms, spinach, salt, cheddar cheese, cottage cheese, rice, mozzarella cheese, paprika

Taken from www.food.com/recipe/spinach-and-cheese-rice-with-mushrooms-84765 (may not work)