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Vegetable-Rice Casserole




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 16-ounce package frozen loose-pack cauliflower, broccoli, and carrots
1 15-ounce can garbanzo beans, rinsed and drained
1 10-3/4-ounce can condensed cream of celery or cream of mushroom soup
1 cup instant white rice
1/2 of a 15-ounce jar (about 1 cup) process cheese sauce
1 cup water


Recipe



1. In a 3-1/2- or 4-quart slow cooker place frozen vegetables and drained beans. In a medium bowl combine soup, uncooked rice, cheese sauce, and water. Pour over the vegetables.
2. Cover and cook on low-heat setting for 3-1/2 to 4-1/2 hours or until vegetables and rice are tender. Stir well before serving. Makes 4 servings.