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
 

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.

 

Nutritional Information:

1107 Calories (kcal); 84g Total Fat; (68% calories from fat); 70g Protein; 18g Carbohydrate; 612mg Cholesterol; 4723mg Sodium


1 Kitchen's say:
  (3 3/4 Stars!)
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