Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 Rice, Corn, and Spinach Casserole From The Best Slow Cooker Cookbook Ever Serves 6 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 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 Happy Cooking! Jenny M., Moderator ~vegcrockpotcook~ Quote Link to comment Share on other sites More sharing options...
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