Rice-corn casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked brown rice |
| 2 | tablespoons | Margarine or butter; melted |
| 3 | tablespoons | Minced onion |
| ¼ | teaspoon | Baking powder |
| 3 | Eggs; separated | |
| 1 | can | (16-oz) cream-style corn |
| 2 | slices | Bacon; cooked and crumbled |
| ⅓ | cup | Cheddar cheese |
Directions
Combine rice, margarine, onion and baking powder. Blend slightly beaten egg yolks into rice mixture; add cream style corn. Beat egg whites until they hold a peak; fold into rice mixture. Pour into shallow greased casserole, top with crumbled bacon and shredded cheese. Bake in 350 degrees oven 25 to 35 minutes or until top is firm and brown. Serves 6.
FROM "HAVE A RICE DAY!", THE
ARKANSAS RICE DEPOT, 1014 MAIN
LITTLE ROCK, AR 72202
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .