Sweet Corn & Rice Casserole

Serves: 11
Total Calories: 377


2 tablespoons butter
1 green pepper, chopped
1 onion, chopped
1 (15 1/2-ounce) can creamed corn
1 (11-ounce) can sweet corn & diced peppers, drained
1 (11-ounce) can corn, drained
6 cups prepared rice
1 (10-ounce) can tomatoes with chiles
1 (8-ounce) package mild Mexican pasteurized processed cheese spread, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese


Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté 5 minutes, or until tender. Stir in remaining ingredients except shredded cheese; spoon into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until heated through. Top with shredded cheese; bake an additional 5 minutes, until cheese melts.

Tip: Keep a couple of favorite side dishes on hand in the freezer to make spur-of-the-moment entertaining easy. Pair them with grilled meats or a deli roast chicken for a hearty meal.

Nutritional Facts:

Serves: 11
Total Calories: 377
Calories from Fat: 44

This Sweet Corn & Rice Casserole recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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