We know what you might be thinking- a casserole in the crockpot? Don't casseroles normally cook in the oven? How is this even possible? Believe it or not, making a casserole in the crockpot is easily doable.
The key is to have a recipe tailored to the crockpot. Simply taking a traditional casserole and attempting to make it in a crockpot won't work. A recipe like this one was created with the intention of making it in the crockpot from the very beginning.
The great thing about using a crockpot for anything, including a casserole, is that it makes everything so easy and stress-free. For this recipe, you'll need to combine the necessary ingredients in the crockpot. Then, all you need to do is cook it! Set the crockpot to high and forget about it for the next couple of hours.
The only thing you have left to do after the casserole cooks is to sprinkle it with cheese. Cook the casserole for a few more minutes so the cheese can melt, and voila! Dinner is ready. Call everyone to the table to enjoy this amazing meal.
Crockpot Rice, Corn, and Spinach Casserole
Ingredients:
10 ounce package frozen chopped spinach, partially thawed but not drained
1 1/2 cups white rice, uncooked
10 3/4 ounces condensed cream of mushroom soup (canned or homemade)
2 cups water
4 ounces diced green chiles
1 can (15 1/4 ounces) whole kernel corn, drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
Directions:
1. Combine the undrained spinach, rice, soup, water, chiles, corn, and garlic powder in a 3 1/2 or 4 quart slow cooker. Mix well.
2. Cook on HIGH for 2 to 2 1/2 hours, or just until the rice is tender.
3. Sprinkle the cheese on top, cover and cook 5 minutes longer, until the cheese is melted.