Rice and Corn Casserole

1
virginia duncan

By
@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 vote

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 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

Step-by-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.
  2. Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
  3. Bake at 350 for 40 minutes.

Printable Recipe Card

About Rice and Corn Casserole

Course/Dish: Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom
Hashtags: #potluck, #Sunday




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