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Corn Casserole |
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Serves: 10
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For over 30 years, I've been preparing this zippy side dish for all sorts of gatherings. In fact, whenever I'm invited to an event that involves food, it's "understood" that I'll bring this casserole. Plus, it's a great way to use up hard-cooked eggs.
Patricia Friend
Milledgeville, Georgia
1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter or margarine
1/4 cup all-purpose flour
2 cups frozen or canned corn
2 cups cooked long grain rice
1 (14 1/2-ounce) can diced tomatoes, undrained
4 hard-cooked eggs, chopped
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper
In a large skillet, sauté onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.
© Copyright Reiman Publications, 1993-1997
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