Combine all and pour into small Pam sprayed casserole.
Bake at 350 degrees for 30 minutes.
Melt butter and cheese together.
Blend in milk.
Combine all ingredients in casserole dish.
Heat in oven at 350\u00b0F for 15 minutes and serve.
Melt margarine; mix all ingredients well.
Bake at 350\u00b0 for 40 to 50 minutes or until set in middle.
Recipe doubles easily for large crowd.
Cook the rice according to the package directions; set the rice aside.
Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.
Melt margarine in pot; stir in flour, mixing well.
Add milk; stir, until combined with flour, over medium heat.
Add cream cheese and heat until melted.
Pour into casserole dish and bake in a 350\u00b0 oven until bubbly.
(Adjust the amount of peppers to your own taste.
We like it hotter.)
Cook rice as usual.
Saute onion, pepper and celery in butter until tender.
Stir into rice and corn the cheese and chopped jalapeno peppers.
Pour into lightly greased 9 x 13-inch pan. Bake at 350\u00b0 for 30 minutes.
Mix all ingredients together.
Pour in a buttered casserole dish and bake at 350\u00b0 until set and slightly browned on top.
Using electric mixer, mix cream cheese and butter very well.
Gradually mix in milk.
Mix in flour and jalapenos.
Stir in corn.
Pour into a 9X9 (or equivalent) greased casserole dish.
Bake at 350 for 50-60 minutes, or until bubbling and golden brown on top.
Mix together rice, corn, cheese and sugar.
Cook green pepper, celery, onion and jalapeno pepper in margarine until tender.
Add cooked mixture to first mixture and bake at 350\u00b0 for 40 to 45 minutes.
Melt cream cheese and oleo in double boiler.
Mix flour, salt and milk and add to cream cheese.
Add the corn and peppers to the mixture.
Pour in casserole and bake at 350\u00b0 for 30 minutes.
Mix cheese, milk, butter and garlic salt in saucepan over low heat until melted.
Add drained corn and peppers.
Bake in buttered casserole dish at 350\u00b0 until heated through and bubbly. Yield: 10 servings.
Mix all ingredients together, except cheese.
Bake in a 13 x 9-inch casserole for 35 to 40 minutes at 350\u00b0.
Remove from oven. Add cheese and return to oven until cheese is melted.
Cook rice.
Saute onion, celery and pepper.
Mix all together. Put cheese on top.
Put jalapeno to taste.
Put in hot oven until cheese melts.
Mix together the eggs, oil and corn bread mix.
Stir in the cheese, corn and onion.
Pour into casserole dish.
Bake about 45 minutes at 400\u00b0.
Cook
rice according to package directions.
Set aside. Saute onion,
peppers
and
celery
in
butter
until tender. Combine rice,
sauteed
vegetables,
corn,\tsugar and cheese, stirring well.
Spoon
into\ta lightly greased 12 x 8 x 2-inch baking dish. Bake at 350\u00b0 for 40 to 45 minutes.
Fry bacon;
drain and crumble, reserving drippings.
In bacon drippings,
saute
green peppers, onion and celery until tender. Combine sauteed vegetables and bacon, eggs, evaporated milk, corn, green chilies and corn bread mix.
Add salt and pepper to taste. Melt
margarine
in
bottom
of
9 x 13-inch casserole.
Add corn mixture
and
bake
at
350\u00b0 for 30 to 35 minutes.
Melt butter in a casserole dish.
Combine remaining ingredients and pour melted butter into mixture.
Stir.
Pour into the casserole dish.
Bake 1 hour at 350\u00b0 or until light brown.
Mix all ingredients as listed.
Pour into large greased casserole dish.
Bake at 375\u00b0 for 45 to 60 minutes.
Do not overcook.
Should have a golden yellow top when done.
Mix all ingredients together with some grated cheese.
Put in a 2-quart casserole dish; cover with some more grated cheese.
Bake at 325\u00b0 for 45 minutes.
Serves 6 to 8.