Corn And Rice Casserole

Name: Corn And Rice Casserole
Ingredients: 2 c. cooked rice; 2 Tbsp. butter; 1 green bell pepper, chopped small; 1 small onion, diced fine; 1 can cream style corn; 1 can Mexican style corn, drained; 1 can whole kernel corn, drained; 1 can tomatoes with green chiles; 1 1/2 c. finely cubed Mexican style process cheese loaf; 1/2 c. shredded Cheddar/Monterey Jack cheese mix

10 ingredients

5 steps

Ingredients

2 c. cooked rice
2 Tbsp. butter
1 green bell pepper, chopped small
1 small onion, diced fine
1 can cream style corn
1 can Mexican style corn, drained
1 can whole kernel corn, drained
1 can tomatoes with green chiles
1 1/2 c. finely cubed Mexican style process cheese loaf
1/2 c. shredded Cheddar/Monterey Jack cheese mix

Directions

1

Melt butter in a small skillet over low heat; add onion and green pepper and saute until tender.
2

Combine all ingredients, except 1/2 c. Cheddar and Monterey Jack
3

cheese mixture.
4

Spoon into a lightly greased casserole and top with the Cheddar/Monterey Jack cheese.
5

Cover and bake at 375° for 30 minutes.