2 slices bacon
1/2 c. chopped carrots
1/4 c. chopped onions
1 can cheddar cheese soup
2 (10 oz.) pkg. frozen chopped spinach
1 c. cooked rice
1/4 c. milk

In a 2 quart saucepan, cook bacon until crisp, drain. Reserve drippings from crumbled bacon and set aside. In reserved drippings, cook carrots and onion until tender. Stir in soup, rice, thawed and drained spinach, and milk.

Put mixture into 1 quart casserole. Bake, covered at 375 degrees until heated through, 30-40 minutes. Sprinkle with bacon.