Corn and Rice Casserole
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup chopped celery
- 1/2 cup butter
- 1 jar chopped pimento (2oz.)
- 1 can cream style corn
- 1 Tbsp. sugar
- 1 egg, beaten
- 1 cup Minute Rice
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
Saute' onion, green pepper and celery in butter in skillet until brown. Add pimento, corn and sugar. Beat egg with rice in bowl. Add to corn mixture; mix well. Pour into buttered 2 qt. casserole. Bake for 30 minutes at 325 degrees F.
By Robin from Washington, IA
May 16, 20090 found this helpful
I'm always looking for new and unusual side dishes. Thanks so much for the recipe.
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