Monday, November 22, 2010

Rice Corn Casserole

You might read the list of ingredients and think this recipe doesn't sound very interesting (I thought that too at first) but once you try it, you will be amazed at how delicious it is. It has become a favorite, we usually have this with BBQ chicken or roast beef and a side salad. Besides being easy to throw together you can also do it ahead and keep in the refrigerator until ready to bake.

4 cups rice*, cooked
1 10 oz bag frozen corn, thawed and drained
3 TBSP onion, minced
2 cups sharp cheddar cheese, grated
1/2 cup milk
1 1/2 tsp salt
1/4 tsp black pepper

1. Combine all ingredients, except the paprika
2. Pour into a buttered shallow 2 quart casserole, sprinkle top with paprika
3. Bake in a preheated 350º oven for 45 minutes

* check out my entry for perfect white rice

Servings 4

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