Corn-Rice Casserole
Mary
ingredients
- 2 cups uncooked long-grain rice
- 2 tablespoons butter or margarine
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 (15.5-ounce) can cream-style corn
- 1 (11-ounce) can Mexican-style corn, drained
- 1 (11-ounce)can whole kernel corn, drained
- 1 (10-ounce) can diced tomato and green chiles, undrained
- 1 (8-ounce) loaf mild pasteurized prepared cheese (e.g. Velveeta), cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Cheddar cheese
directions
- 1
Cook rice according to package directions; set aside.
- 2
Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute 5 minutes or until tender.
- 3
Stir in cooked rice, cream style corn, and next 6 ingredients; spoon into a lightly greased 3 1/2-quart baking dish.
- 4
Bake at 350 degrees for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
Source: Mary
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