Corn and Rice Casserole

A flavorful side dish with corn, rice, and cheese.

Cook Time: 30 minutes

Ingredients:

• 2 cups of cooked rice
• 2 tablespoons butter
• 1 green pepper chopped small
• 1 small onion diced fine
• 1 can cream-style corn
• 1 can Mexican style corn, drained
• 1 can of corn, drained
• 1 can of tomatoes with green chiles
• 1 1/2 cups of finely cubed Mexican style process cheese loaf
• 1/2 cup of shredded Cheddar/Monterey Jack mix

Preparation:

Cook rice and let cool. Melt butter in small skillet over low heat; add onion and green pepper and saute until tender. Combine all ingredients including rice, except 1/2 cup Monterey and Cheddar cheese mixture. Top with the shredded Monterey Jack and Cheddar cheese mixture and bake covered at 375° for 30 minutes.
From SuzyJ

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Corn Recipe Index
Side Dish Casseroles