4 slices bacon
1/2 c. chopped carrots
1/4 c. chopped onion
1 (11 oz.) can Cheddar cheese soup
2 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 c. cooked rice
1/4 c. milk
1/2 c. Cheddar cheese, shredded

In a 2 quart saucepan cook bacon until crisp; drain, reserve drippings. Crumble bacon; 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, 35-40 minutes. Sprinkle with the bacon and Cheddar cheese. Makes 6-8 servings.