Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 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 Natures Bounty: A diverse group for chefs, cooks, and gardeners. Sharing their knowledge of foods from seed to harvest. So please come and join us in exploring the world of cuisines! NaturesBounty Send FREE Valentine eCards with Greetings! Quote Link to comment Share on other sites More sharing options...
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