Rice and Corn Casserole

Name: Rice and Corn Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8-10
Cuisine: American
Ingredients: 1/2 c oleo or butter; 1 medium onion, chopped; 1 medium green pepper, chopped; 2 Tbsp flour; 1 can(s) tomatoes,( 1 lb, can) undrained; 2 tsp salt; 2 c rice, cooked; 2 c whole corn; 1 c cheese, grated

By virginia duncan
@duncan2929

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

8-10

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/2 c

oleo or butter
1 medium

onion, chopped
1 medium

green pepper, chopped
2 Tbsp

flour
1 can(s)

tomatoes,( 1 lb, can) undrained
2 tsp

salt
2 c

rice, cooked
2 c

whole corn
1 c

cheese, grated
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How to Make Rice and Corn Casserole

Step-by-Step

Melt 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.
Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
Bake at 350 for 40 minutes.

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