Title: Rice-Corn Casserole
Categories: Casserole
Yield: 6 Servings

2 c Cooked brown rice
2 tb Margarine or butter; melted
3 tb Minced onion
1/4 ts Baking powder
3 Eggs; separated
1 cn (16-oz) cream-style corn
2 sl Bacon; cooked and crumbled
1/3 c 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, http://www.erols.com/hosey.