Rice, Corn, And Spinach Casserole Recipe
Ingredients
1 (10-ounce) 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-ounce) can diced green chiles
1 (15 1/4-ounce) can whole kernel corn, drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
Directions
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 2 1/4 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.
2. Cover and cook on the high heat setting 2 to 2 1/4 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.
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