rice and corn casserole

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

(1 RATING)

38 Pinches 1 Photo

virginia duncan

decatur, AR

Updated on Sep 27, 2012

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.

Rate

Betty and Mary Beth, kids in a candy store.

prep time 20 Min

cook time 40 Min

method Bake

yield 8-10 serving(s)

Ingredients

1/2 cup oleo or butter
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons flour
1 can tomatoes,( 1 lb, can) undrained
2 teaspoons salt
2 cups rice, cooked
2 cups whole corn
1 cup cheese, grated

How To Make rice and corn casserole

Step 1

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.

Step 2

Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
Step 3

Bake at 350 for 40 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes