1 Can cream corn (14 1/2 to 16 oz.)
1 Stick butter
1 Cup grated sharp cheese
1 Cup cooked white rice
1 Tablespoon finely minced onion
1 Tablespoon finely minced green pepper (optional)
Mix until well blended. Pour into a well greased glass baking dish. Cook at 350 F for 1 hour or until golden brown and not soupy in the middle.