Title: Corn-Rice Casserole
Categories: Casseroles, Rice, Family & fr
Yield: 8 Servings

1 c Chopped celery
1 c Chopped onion
3/4 tb Butter; melted
2 c Cooked regular rice
1 cn Whole kernel white corn;
-drained (16 oz.)
1/4 c Slivered almonds
1 c Milk
1/2 ts Salt
1/4 ts 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 on Apr 20, 1998