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Corn Casserole (Betty Graham) Recipe

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This recipe for Corn Casserole (Betty Graham), by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Graham
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. rice, cooked
1 can whole kernel corn, drained
1 can cream style corn
1 small jar pimento, chopped
1 onion, medium sized, chopped
1 bell pepper, chopped
1 can chopped Jalapeño chili peppers
sharp cheese, grated, for topping
1 stick margarine or butter, melted
3 lg. eggs, slightly beaten

Directions:
Directions:
Saute onion and bell pepper in 1 tsp Canola oil.
In large bowl, mix cooked rice, drained kernel corn, creamed corn, pimento, Jalepeno peppers, bell peppers and onions. Pour into 9 x 13 casserole dish. Sprinkle top with sharp cheese. Bake at 350º until heated through.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a favorite from "Grandmama Graham". It is very easy to put together and absolutely fabulous in taste!

 

 

 

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