Rice And Corn Casserole

Name: Rice And Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cooked rice; 2 cans cream-style corn; 2 onions, chopped; 1 green pepper, chopped; 1 1/2 sticks oleo; 1 egg, beaten; 2 tsp. sugar; salt and red pepper or black to taste; paprika (optional garnish); 1 large jar Cheez Whiz or melted Velveeta; 1 small jar pimento

Eats Now Editorial Team · 1411 kcal · General

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Rice And Corn Casserole – a delicious recipe with rice, cream-style, onions, green pepper, oleo, egg. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 c. cooked rice
2 cans cream-style corn
2 onions, chopped
1 green pepper, chopped
1 1/2 sticks oleo
1 egg, beaten
2 tsp. sugar
salt and red pepper or black to taste
paprika (optional garnish)
1 large jar Cheez Whiz or melted Velveeta
1 small jar pimento

1
Saute onions and bell pepper in oleo.
2
Combine with rice, egg, pimento, sugar, salt and pepper.
3
Top with cheese.
4
Bake at 350u00b0 for 30 to 40 minutes.
5
Makes large casserole.

1411

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. cooked rice, 2 cans cream-style corn, 2 onions, chopped, 1 green pepper, chopped, and more.

Yes, Rice And Corn Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1411 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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