corn-rice casserole

Categories: Casseroles; Rice; Family & fr
Yield: 8 Servings

Measure	Ingredient
1 cup	Chopped celery
1 cup	Chopped onion
¾ tablespoon	Butter; melted
2 cups	Cooked regular rice
1 can	Whole kernel white corn; drained (16 oz.)
¼ cup	Slivered almonds
1 cup	Milk
½ teaspoon	Salt
¼ teaspoon	Pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Recipe by: Mrs. Sam S. Levine, Bringham, Alabama Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998