Rice, Corn, and Spinach Casserole
Source of Recipe
The Best Slow Cooker Cookbook Ever
Recipe Introduction
3 1/2- or 4-quart electric slow cooker
List of Ingredients
10 ounces packaged frozen chopped spinach, partially thawed but not drained
1 1/2 cups converted white rice
10 3/4 ounces canned cream of mushroom soup
2 cups water
4 ounces canned diced green chiles
15 1/4 ounces canned whole kernel corn -- drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
Recipe
1. In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well.
2. Cover and cook on the high heat setting 2 to 21/4 hours, or just until the rice is tender but not mushy.
3. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.
MAKES 6 TO 8 SERVINGS
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