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Corn and Rice Casserole Recipe

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

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 oz. Mexican yellow rice
1 can Mexican corn with jalapeño
1 med. onion - chopped
1/2 stick butter
1 can cream chicken soup
1/2 cup cheddar cheese
1/2 cup cheddar cheese (for top)

Directions:
Directions:
Preheat oven to 350º.

Mix together all ingredients, top with remaining cheese and bake for 20-30 min.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Another Lake Powell potluck recipe.

 

 

 

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