Email to Marla Hudgins      

Baked Rice, Cheese And Vegetable Casserole

Source of Recipe

Chyrel


List of Ingredients

Baked Rice, Cheese And Vegetable Casserole

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 oz.)
3 Tbs. whipping cream
1 tsp. dried thyme



Recipe

Melt butter in heavy large skillet over medium-low heat. Add onion
and bell pepper and saute until tender, about 8 minutes. Add corn
and tomato and saute 3 minutes. Add rice, 1 cup cheese, cream and
thyme and stir until cheese melts and mixture is heated through.
Transfer mixture to 8-cup souffle dish. Preheat broiler. Sprinkle
remaining 1 cup cheese over rice mixture. Broil until cheese melts,
about 2 minutes