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Rice Casserole for Many Recipe

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

Sr. Geraldine O'Brien
Added: Wednesday, June 21, 2006


3 onions
5 stalks celery
2 cloves garlic
dash olive oil
3-28oz. can of whole tomatoes in liquid or puree
1-14oz. can of whole kernel corn
1-19oz. can of kidney beans
package of taco seasoning
4c. cooked rice
4 lbs. cooked ham or chicken, diced
4 fresh green peppers
4c. grated sharp cheddar

Chop onion, celery, garlic.
Combine in a microwaveable dish; add a dash of olive oil and microwave, covered 7 minutes.
Using kitchen shears, cut tomatoes into large pieces.
Drain corn and beans.
Combine tomatoes, corn and beans in a large bowl with taco seasoning and onion mixture.
Combine half of the vegetable mixture and half of the rice in a baking dish.
Top with a layer of ham or chicken.
Combine remaining vegetable mixture and rice and place as top layer of casserole.
Cut green pepper in strips and microwave, covered, about 4 minutes. Place on top of casserole.
Top entire casserole with cheese.
Bake at 350 until center cheese is melted.
May be frozen before or after baking.
Serves approximately 30.




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