Vegetable Rice Casserole

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.



Leave a Reply



CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions.
Crockpoteasyrecipes.com is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.