Rice, Corn, and Spinach Casserole

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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

 

 

 

 

 

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