Rice-corn casserole

Yield: 6 Servings

Measure 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

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, .

Similar recipes