Corn-rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles, Family & fr, Rice | 8 | Servings | |
INGREDIENTS
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 3/4 | T | Butter, melted |
| 2 | c | Cooked regular rice |
| 1 | Whole kernel white corn | |
| drained 16 oz. | ||
| 1/4 | c | Slivered almonds |
| 1 | c | Milk |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
1998 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 <abprice@wf.net> on Apr 20,
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 5.3mg
Sodium: 301.5mg
Potassium: 255.5mg
Carbohydrates: 25.1g
Fiber: 2.2g
Sugar: 2.9g
Protein: 4.5g