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