rice and corn casserole
(1 rating)
This recipe is from Mary Beth Browning a long time friend of Betty and Ivan. And this I'm sure was brought to many a Methodist Church Potluck and that would be how it made its' way into Betty's recipe box. We've eaten food made by Mrs. Browning and her family for many many Sundays.
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(1 rating)
yield
8 -10
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For rice and corn casserole
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1/2 coleo or butter
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1 mdonion, chopped
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1 mdgreen pepper, chopped
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2 Tbspflour
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1 cantomatoes,( 1 lb, can) undrained
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2 tspsalt
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2 crice, cooked
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2 cwhole corn
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1 ccheese, grated
How To Make rice and corn casserole
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1Melt butter, saute onion and green peppers til tender. Stir in flour,add tomatoes. Continue to cook and stir until mixture comes to a boil and thickens.
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2Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
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3Bake at 350 for 40 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Rice and Corn Casserole:
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