corn-rice casserole

Family & fr
8 Servings
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

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