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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 10 servings |
||
| Calories 427 | ||
| Calories from Fat 192 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 12.6g | 62% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 138mg | 46% | |
| Sodium 852mg | 35% | |
| Potassium 376mg | 10% | |
| Total Carbohydrate 45.8g | 15% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.0g | ||
| Protein 14.4g | 28% | |
Corn Casserole
By: Sackville
Mar 14, 2002
This is simple to throw together and makes a nice side dish.
SERVES 10 -12
Ingredients
- 1 large onion, chopped
- 2 green peppers, chopped
- 1/2 cup butter
- 1/4 cup flour
- 2 cups frozen or canned corn
- 2 cups cooked long-grain rice
- 1 (14 ounce) can chopped tomatoes, with liquid
- 4 boiled eggs
- 2 1/2 cups cheddar cheese, shredded
- 2 tablespoons Worcestershire sauce
- 2-3 tablespoons hot pepper sauce
- 2 teaspoons salt
- 1 teaspoon pepper
Directions
1
In a large frying pan, saute onions and green peppers in butter until soft.2
Stir in flour and remove from heat.3
Add remaining ingredients, reserving 1/2 cup cheese.4
Pour into a large baking dish.5
Bake at 350 for 45 minutes.6
Top with remaining cheese and let stand for 5 minutes.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
Featured Reviews for This Recipe
From: shirahli
On Oct 23, 2008
This recipe is great! It smells great, tastes great, and all the picky eaters in my family from ages 8 to 18 ate it all and clamored for more! I too scrambled the eggs. Great recipe! Thank you so much!
From: NYCDietitian
On Sep 6, 2007
This was really good. I used celery because I didn't have any bell pepper, I also scrambled the eggs, and decreased the amount of cheese. I will definately make this again. Thanks!
From: Fresh Ingredient Chef
On Jun 9, 2007
This is wonderful and addictive. We did not have cheddar cheese so I added 3/4 cup gorgonzola and 3/4 cup feta cheese to the mixture. Rather than boiled eggs, I lightly scrambled the eggs and added them. Lots of raves when served. Thanks for this great recipe!!
From: Trish's Dishes
On Nov 18, 2006
I usually change a recipe just because. The only thing I changed was that I used Velveta because I didn't have enough cheddar cheese. This is a beautiful dish. So colorful and delicious. I am so happy I found it. I wanted something different for our church wide Thanksgiving lunch tomorrow and I decided on this. I can't wait to share it with everyone. Thank you.
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