Corn and Rice Casserole

Eula Mae Allen
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 stick oleo
  • 1 large onion (sautéed in oleo)
  • 1 1/2 jalapeno peppers
  • 1 bell pepper
  • 2 cup rice, cooked
  • 1 can cream corn
  • 1 can whole kernel corn
  • 1 tsp salt
  • 1/2 tsp pepper

Place in casserole dish and bake for 20 minutes at 300 degrees. Sprinkle cheese on top while hot.


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