Vegetable Rice CasseroleDecember 31, 2008 | Email This Post Print This Post Post a Comment
1 16-ounce package frozen loose-pack cauliflower, broccoli and carrots
1 15-ounce can garbanzo beans, rinsed and drained
1 10 3/4-ounce can condensed cream of celery or cream of mushroom soup
1 cup instant white rice
1/2 of a 15-ounce jar (about 1 cup) process cheese sauce
1 cup water
In a 3 1/2 or 4 quart slow cooker place frozen vegetables and beans. In a bowl combine soup, uncooked rice, cheese sauce and water. Pour over the vegetables.
Cover and cook on LOW for 3 1/2 to 4 1/2 hours or until vegetables and rice are tender. Stir well before serving.