|
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:
|
