Corn and Rice Casserole |
Course : Vegetables
Serves: 4 |
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Ingredients:
2 large eggs -- beaten until foamy |
1 can green chili peppers -- chopped (small can) |
2 cups long grain rice -- cooked |
1 jar diced pimentos (small jar) |
2 cups cheddar cheese -- grated |
1 1/2 teaspoons salt |
1 can evaporated milk (small can) |
1/2 teaspoon pepper |
1 can whole kernel corn -- drained (large can) |
1 tablespoons sugar |
1 medium Onion -- small and minced |
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Preparation / Directions:
Mix ingredients and pour into 1 1/2-quart buttered baking dish. Bake at 350
degrees until edges are golden brown, about 45 minutes or until knife
inserted in center comes out clean. Sprinkle 1/2 cup of the grated cheese on
top.
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Nutritional Information:
1107 Calories (kcal); 84g Total Fat; (68% calories from fat); 70g Protein; 18g Carbohydrate; 612mg Cholesterol; 4723mg Sodium |
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