Jalapeno-Corn-Corn Casserole

Rowena Roberson*
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup rice, uncooked
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup celery, chopped
  • 1/2 cup margarine (1 stick)
  • 1 Tbsp sugar
  • 1 or 2 large jalapeno peppers, chopped
  • 3 (17 oz) cans cream style corn
  • 1 cup mild Cheddar cheese, shredded

Cook rice according to directions and set aside. Sauté onions, pepper, and celery in butter or margarine. Combine rice with sautéed vegetables and the next ingredients. Stir well. Place in a greased baking dish and bake at 350 degrees for 40 to 50 minutes. (If still not firm, may cook longer.)

*I add more cheese and some Morton’s seasoning salt and lemon and pepper seasoning.





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