Four-Cheese Rice Casserole

• 1 medium sweet onion, chopped
• 1/4 cup butter, cubed
• 4 cups cooked long grain rice
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded part-skim mozzarella cheese, divided
• 1-1/2 cups shredded Parmesan cheese, divided
• 2 packages (8 ounces each) cream cheese, softened
• 1 carton (15 ounces) ricotta cheese
• 3/4 cup 2% milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon beau monde seasoning

1. In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.
2. In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.
3. Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325u0b0 for 40-45 minutes or until heated through and cheese is melted.

sweet onion, butter, long grain rice, spinach, mozzarella cheese, parmesan cheese, cream cheese, ricotta cheese, milk, garlic, monde seasoning

Taken from www.tasteofhome.com/recipes/four-cheese-rice-casserole/ (may not work)