2 slices bacon
1/2 c. chopped carrot
1/4 c. chopped onion
1 (11 oz.) can condensed Cheddar cheese soup
2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained
1 c. cooked rice
1/4 c. milk

In a 2 quart saucepan cook bacon until crisp; drain, reserving drippings. Crumble bacon and set aside. In reserved drippings cook carrot and onion until onion is tender. Stir in soup, spinach, rice and milk.

Turn mixture into a 1 quart casserole. Bake, covered, at 375 degrees until heated through, 35 to 40 minutes. Sprinkle with the crumbled bacon. Makes 6 to 8 servings.