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16 ounce package loose-pack frozen California-blend Vegetables (cauliflower, broccoli & carrots)

10 3/4 ounce can condensed cream of mushroom soup

1 cup instant white rice

1/2 of a 15-ounce jar (about 1 cup) process cheese dip

2/3 cup milk

1/3 cup onion, chopped

1/4 cup water

2 tbsp. butter, cut up

Place vegetables in a 3 1/2 - 4 quart electric slow cooker. In a small bowl combine the soup, uncooked rice, cheese dip, milk, onion, water and butter. Pour over the vegetables. Cover; cook on low setting for 4 1/2 to 5 1/2 hours or until vegetables and rice are tender. Stir before serving. Makes 6 side-dish servings.