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)

Betty and Mary Beth, kids in a candy store.

review

Recipe by

virginia duncan

@duncan2929

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 rating)

yield 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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

rice and corn casserole

Ingredients For rice and corn casserole

How To Make rice and corn casserole

Categories & Tags for Rice and Corn Casserole: