Rice And Corn Scallop Recipe

Name: Rice And Corn Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 1 Tbsp. minced onion; 3 Tbsp. flour; 1 c. milk; 1 c. cooked white rice; 1 can (8 oz.) whole kernel corn, undrained; salt and pepper to taste; 1/2 c. grated sharp Cheddar cheese; paprika; minced parsley; 1 small can diced green chilies (optional, added to rice and corn)

Servings: persons

3 Tbsp. butter or margarine
1 Tbsp. minced onion
3 Tbsp. flour
1 c. milk
1 c. cooked white rice
1 can (8 oz.) whole kernel corn, undrained
salt and pepper to taste
1/2 c. grated sharp Cheddar cheese
paprika
minced parsley
1 small can diced green chilies (optional, added to rice and corn)

1
In a medium saucepan over low heat melt butter; add onion and cook a few minutes.
2
Stir in flour.
3
Slowly add milk, keeping smooth.
4
Cook, stirring, until thickened and bubbly.
5
Stir in rice, corn, salt and pepper.
6
Turn into an ungreased 1-quart casserole.
7
Sprinkle with cheese and paprika.
8
Bake at 350u00b0 about 20 minutes.
9
Sprinkle edges of casserole with parsley.

577

kcal

Calories

Fat

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

You need 11 ingredients. The key ingredients include: 3 Tbsp. butter or margarine, 1 Tbsp. minced onion, 3 Tbsp. flour, 1 c. milk, and more.

Yes, Rice And Corn Scallop falls under the Seafood 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.

Rice And Corn Scallop

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