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Rice,Corn, and Spinach Casserole

Yield: 6 to 8 servings
Time: 10 min prep, 2 - 2.25 hours cooking
Difficulty Level: Easy (Requires crockpot)

Ingredients:

  • 1 (10 oz) package frozen chopped spinach, partially thawed but not drained
  • 1 1/2 cups converted white rice
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups water
  • 1 (4 oz) can diced green chiles
  • 1 (15 1/4 oz) can whole kernel corn
  • 1/2 tsp garlic powder
  • 1 Cup shredded sharp cheddar cheese

Directions:

  • In a 3 1/2 or 4-qt electric slow cooker (crockpot), combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well
  • Cover & cook on the high heat setting 2 to 2 1/4 hours, or until the rice is tender but not mushy.
  • Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.

Comments:

  • Very tasty. Easy. We served this during our February "dinner club" meal.
  • This recipe is from "The Best Slow Cooker Cookbook Ever" by Natalie Haughton. ISBN 3 006-017266-5. (Page 144)