Friday, November 12, 2010

Corn Casserole

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)
3 Eggs

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.

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