"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn-Rice Casserole Recipe

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This recipe for Corn-Rice Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, March 30, 2008


2 cups uncooked long grain rice
2 tbsp. butter
1 green pepper, chopped
1 small onion, chopped
1 -15oz. can cream style corn
1 -11oz. can mexican style corn, drained
1 -11oz. can whole kernel corn, drained
1 -10oz. can diced tomatoes with chilies, undrained (Rotel)
1 -8oz. loaf Velveeta mexican cheese, cubed
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup shredded sharp cheddar cheese

Cook rice according to package directions and set aside.
Melt butter in a large skillet over medium heat. Add bell
pepper and onion and saute for 5 minutes or until tender. Stir
in cooked rice, cream styled corn and next six ingredients.
Spoon into a lightly greased 3 1/2 quart baking dish. Bake in
350 oven for 30-35 minutes or until thoroughly heated. Top
with shredded cheese and bake for 5 more minutes or until
cheese melts. Make 10-12 side dish servings.




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