Almond-Spinach Casserole(My Own Concoction) - cooking recipe

Ingredients

2 pkg. frozen spinach
1/2 c. slivered almonds
1/2 c. chopped celery
1/2 c. chopped onion
1 can cream of mushroom soup
1/3 c. water
1 chicken bouillon cube
2 c. cooked rice

Preparation

Thaw spinach; drain.
Melt 2 tablespoons butter in skillet. Saute almonds; set almonds aside.
In same skillet, saute celery and onion until golden brown (you might need to add another tablespoon of butter).
Dilute 1 can soup with 1/3 cup water in which bouillon cube has been dissolved.
Add to sauteed vegetables.
Simmer 5 minutes.
Mix 1/2 of the soup mixture with spinach.
Mix remaining soup
mixture with rice.
Pour spinach mixture into buttered baking dish.
Pour over this the rice mixture.
Sprinkle toasted almonds on top of rice mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 8.
Casserole can be prepared in advance.
Freezes well.