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Corn and Rice Casserole


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

Cook Time: 30 minutes

Total Time: 30 minutes


  • 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


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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