Free Recipe Rice, Corn, And Spinach Casserole
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Rice, Corn, And Spinach Casserole Recipe
10 oz Packaged frozen chopped
-spinach
Partially thawed but not
-drained
1-1/2 c Converted white rice
10-3/4 oz Canned cream of mushroom
-soup
2 c Water
4 oz Canned diced green chiles
15-1/4 oz Canned whole kernel corn;
-drained
1/2 ts Garlic powder
1 c Shredded sharp Cheddar
-cheese
Rice, Corn, And Spinach Casserole Preparation
This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken. MAKES 6 TO 8 SERVINGS 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. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Rice, Corn, And Spinach Casserole?
If you know a better Rice, Corn, And Spinach Casserole Recipe please comment below.