Title: Corn Casserole
Categories: Bobbie - no, Cheese, Corn, Eggs, Rice
Yield: 10 Servings

1 lg Onion; chopped
2 md Green peppers; chopped
1/2 c Butter or margarine
1/4 c Flour
2 c Frozen or canned corn
2 c Cooked long-grain rice
1 cn (14 1/2 oz) diced tomatoes
-with liquid
4 Hard cooked eggs; chopped
2 1/2 c Shredded sharp Cheddar
-cheese
2 tb Worcestershire sauce
2 ts Tabasco sauce (up to 3)
2 ts Salt
1 ts Pepper

In a large skillet, saute onion and pepper in butter until tender. Stir in
flour. Remove from the heat. Add remaining ingredients except for 1/2 cup
cheese. Pour into a greased 2 1/2 qt. baking dish. Bake, uncovered, at 350
F. for 45 minutes. Top with remaining cheese. Let stand for 5 minutes. MC
formatting by bobbi744@sojourn.com

NOTES : A favorite Potluck dish of Patricia Friend of Milledgeville, GA.
Recipe by: Taste of Home, Feb.'95

Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
on Oct 09, 1997