"Hunger is the best sauce in the world."--Cervantes

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.

Contributor:  
Contributor:  
Barbara Lawrie
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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