rice and corn casserole

★★★★★ 1 Review
duncan2929 avatar
By virginia duncan
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.

★★★★★ 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
  • 1 can
    tomatoes,( 1 lb, can) undrained
  • 2 tsp
  • 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.