Corn, Tomato And Rice Casserole - cooking recipe
Ingredients
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2 small onions, chopped
2 bell peppers, chopped
2 c. cooked rice
1 stick margarine
4 Tbsp. flour
2 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
2 cans white Shoe Peg corn
2 cans tomatoes and juice (mash tomatoes)
shredded Cheddar cheese for topping
Preparation
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Cook onions and bell peppers in margarine.
Add to other ingredients; thicken with flour.
Pour into greased casserole dish.
Cook about 30 minutes at 350\u00b0.
Cover with cheese and let it melt.
Serves 15 to 20.
Great for church covered dish dinners! Recipe may be easily halved.
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