Rice and Corn Casserole
By
virginia duncan
@duncan2929
1
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.
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
How to Make Rice and Corn Casserole
- 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.
- 2Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
- 3Bake at 350 for 40 minutes.
About Rice and Corn Casserole
Course/Dish: Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom
