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Corn-Rice Casserole




Source of Recipe


Southern Living 02/01






List of Ingredients



• 2 cups uncooked long-grain rice
  
• 2 T butter
  
• 1 green bell pepper, chopped
  
• 1 small onion, chopped
  
• 1 (15 1/2 oz) can cream-style corn
  
• 1 (11 oz) can Mexican-style corn, drained
  
• 1 (10 oz) can diced tomato and green chiles, undrained
  
• 1 (11 oz) can whole kernel corn, drained
  
• 1 (8 oz) loaf mild Mexican pasteurized prepared cheese product, cubed
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1/2 cup shredded Cheddar cheese
  






Instructions



1. Cook rice according to package directions; set aside.
   
2. Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute 5 minutes or until tender.
   
3. Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 3 1/2 quart baking dish.
   
4. Bake at 350 degrees for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
   






Final Comments


Yield: 10 to 12 servings