1 1/3 cups evaporated milk
1/2 cup cooking oil
1/4 small onion, minced
1/2 small carrot, minced (optional)
2 cups fresh parsley leaves, minced OR 1 (10-oz) pkg frozen chopped spinach, thawed and drained
2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheese
3 cups cooked long grain rice
In a large bowl beat milk, oil and eggs together until well combined. Add all remaining ingredients; mix well. Pour into greased crockpot. Cover and cook on high for 1 hour, then set on low for 4 to 6 hours. Stir during first hour of cooking.
This recipe may be doubled for the 4 1/2-quart crockpot.
NOTE: This is another recipe from the booklet I got with my very first crockpot in the 1970s.