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 Review

Betty and Mary Beth, kids in a candy store.

review

By virginia duncan

@duncan2929

from decatur, AR

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 Review

serves 8-10

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For rice and corn casserole

1/2 c

oleo or butter
1 md

onion, chopped
1 md

green pepper, chopped
2 Tbsp

flour
1 can

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

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.
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rice and corn casserole

Ingredients For rice and corn casserole

How To Make rice and corn casserole

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