Corn and Rice Casserole

Corn and Rice Casserole

1 onion

1 bell pepper

1 stick margarine

3 cans cream style corn

1-1/2 cups Minute Rice (uncooked)

3 eggs

3 tablespoons sugar

grated cheddar cheese

1 small can of chopped jalapenos (optional)

Saute chopped onions and bell pepper in margarine, until tender.

Mix together all other ingredients, except cheese, in 9×13 baking dish.

Add onions and peppers to mixture and mix well.

Sprinkle cheese on top.

Bake at 350° for 45 minutes.

Serves 16 people or 8 really hungry ones!

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