Corn and rice casserole

Corn and rice casserole

Ingredients/Components

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

How to make corn and rice casserole:

Melt butter in a small skillet over low heat; add onion and green pepper and saut?© until tender. Combine all ingredients, except 1/2 c. Cheddar and Monterey Jack cheese mixture. Spoon into a lightly greased casserole and top with the Cheddar/Monterey Jack cheese. Cover and bake at 375° for 30 minutes.

Recipe categories: Side dish, Casseroles, Long Grain rice.