Corn and Rice Casserole

Jan D.
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cups real rice, cooked
  • 1 can cream style corn
  • 1 can whole corn

Saute’:

  • 1 stick oleo
  • 1 bell pepper, chopped
  • 1 or 2 jalapeno peppers
  • 1 large onion

Fold in:

Rice and corn, with above. Add:

  • 1 cup sharp cheese, grated (or jalapeno roll), save some for top

Bake at 350 degrees for 10 to 15 minutes or until hot.





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