Rice-corn Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked brown rice |
| 2 | T | Margarine or butter, melted |
| 3 | T | Minced onion |
| 1/4 | t | Baking powder |
| 3 | Eggs, separated | |
| 1 | 16-oz cream-style corn | |
| 2 | Bacon, cooked and crumbled | |
| 1/3 | c | Cheddar cheese |
INSTRUCTIONS
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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 92
Total Fat: 10.6g
Cholesterol: 100.2mg
Sodium: 353.7mg
Potassium: 156.7mg
Carbohydrates: 68.7g
Fiber: 5g
Sugar: 2.1g
Protein: 10.2g