Name: Corn Casserole
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Bobbie – no, Cheese, Corn, Eggs, Rice	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<bobbi744@sojourn.com> on Oct 09, 1997

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