Corn and rice casserole

0 likes 0 comments Recipe by Judy Walton

Ingredients

1 small box minute rice 1 stick butter 1 onion, chopped 1 bell pepper, chopped 2 cans cream style corn 1 egg, beaten well 1 Tbsp. sugar 1 tsp. salt 1 small jar pimento, chopped 2 cups grated cheddar cheese

Directions

1. Preheat oven to 275 degrees. Prepare rice as directed. Let stand. In large skillet, melt butter, add onions, and bell pepper. Saute until tender. Stir in corn, egg, salt, and sugar. Cook 2 minutes, stirring. Fold in rice and pimentos. Pour in a buttered 12x13 inch casserole dish. Top with cheese and bake 25 minutes.

side dishes, vegetables December 08, 2013 15:47