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rice and corn casserole

(1 rating)
duncan2929 avatar
Recipe by
virginia duncan
@duncan2929
decatur, AR

This recipe is from Mary Beth Browning a long time friend of Betty and Ivan. And this I'm sure was brought to many a Methodist Church Potluck and that would be how it made its' way into Betty's recipe box. We've eaten food made by Mrs. Browning and her family for many many Sundays.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For rice and corn casserole

  • 1/2 c
    oleo or butter
  • 1 md
    onion, chopped
  • 1 md
    green pepper, chopped
  • 2 Tbsp
    flour
  • 1 can
    tomatoes,( 1 lb, can) undrained
  • 2 tsp
    salt
  • 2 c
    rice, cooked
  • 2 c
    whole corn
  • 1 c
    cheese, grated

How To Make rice and corn casserole

  • 1
    Melt butter, saute onion and green peppers til tender. Stir in flour,add tomatoes. Continue to cook and stir until mixture comes to a boil and thickens.
  • 2
    Add remaining ingredients. Pour into a greased casserole dish. Sprinkle cheese on top.
  • 3
    Bake at 350 for 40 minutes.
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