Spinach and Wild Rice Casserole

Spinach and Wild Rice Casserole
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.