Rice, corn, and spinach casserole

Yield: 6 servings

Measure Ingredient
10 ounces Packaged frozen chopped spinach
\N \N Partially thawed but not drained
1½ cup Converted white rice
10¾ ounce Canned cream of mushroom soup
2 cups Water
4 ounces Canned diced green chiles
15¼ ounce Canned whole kernel corn; drained
½ teaspoon Garlic powder
1 cup Shredded sharp Cheddar cheese

This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken.


1. In a 3½- 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.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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