Title: Rice, Corn, And Spinach Casserole
Categories: Veg05
Yield: 6 servings

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

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.