1 c. rice, not instant, cook in 2 c. water
1 pkg. frozen chopped spinach, cooked with 1 bud garlic
1 lb. sharp cheddar cheese, grated
1 can cream of mushroom soup
1 can half & half cream or milk

Butter casserole; spread cooked rice for first layer. Add next layer, 1/2 of grated cheese. Next layer, spinach (remove garlic). Cover with soup mixture, lifting rice with fork to allow soup to dribble through. Top with remaining cheese. Bake at 300 degrees for 1 hour.