Corn And Rice Casserole

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups uncooked long-grain rice
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 (15 1/2 ounce) can cream-style corn
• 1 (11 ounce) can mexican-style corn, drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
• 1 (8 ounce) package velveeta mexican cheese, cubed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1/2 cup shredded cheddar cheese

Recipe

• 1 prepare rice according the the package directions; set aside.
• 2 in a big skillet, melt the butter over medium heat.
• 3 saute bell pepper and onion for 5 minutes or until tender.
• 4 add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, rotel tomatoes with juice, cubed velveeta, and salt and pepper to taste; stir to combine.
• 5 spoon mixture into a greased 13x9 inch casserole dish.
• 6 bake in a 350° oven for 30 minutes or until well heated.
• 7 sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.