Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Janet E. Naquin, Sulphur, Louisiana
Recipe by Southern Living February 2001

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Recipe Summary test

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; set aside.

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  • Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 5 minutes or until tender.

  • Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

  • Bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.

  • Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.

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