Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1 - 3
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Jalapeno-Corn Casserole, I’ve had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I’m not sure where the recipe originated, but I got it from my friend Lori. I’ve made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice….just eliminate step 1 in the directions., This was surprisingly tasty. used 2 jalapenos to give it a little zing without being overpowering. Other than that, I made it exactly as written., could i make this with regular corn instead of creamed corn?
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Steps
|
1
Done
|
Cook the Rice According to the Package Directions; Set the Rice Aside. |
|
2
Done
|
Saute Onion, Garlic, Bell Pepper, and Celery in the Melted Butter in a Large Skillet Until the Vegetables Are Tender. |
|
3
Done
|
Combine the Reserved Rice and Sauteed Vegetables in a Large Bowl. Add the Jalapeno Peppers, Corn, Cheese, and Sugar. Stir Well. |
|
4
Done
|
Spoon the Corn Mixture Into a Lightly Greased, Shallow 2 Quart Casserole. Bake at 350 Degrees For 40 to 45 Minutes or Until Thoroughly Heated. Garnish, If Desired. |
