Ingredients
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1/2
-
-
-
Directions
Corn and Rice Casserole, This is adapted from a Southern Living recipe Makes a nice side dish for a Tex-Mex family dinner Uses Rotel tomatoes and Mexican Velveeta You can choose the mild or spicy versions of each to suit your taste , I love this recipe It is just the perfect combo of textures and tastes! My neighbor made this for me the first time and I asked her to make it so many times (for neighborhood parties and such) that she finally just gave me the recipe Yummy!, This is adapted from a Southern Living recipe Makes a nice side dish for a Tex-Mex family dinner Uses Rotel tomatoes and Mexican Velveeta You can choose the mild or spicy versions of each to suit your taste
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Steps
|
1
Done
|
Prepare Rice According the the Package Directions; Set Aside. |
|
2
Done
|
in a Big Skillet, Melt the Butter Over Medium Heat. |
|
3
Done
|
Saute Bell Pepper and Onion For 5 Minutes or Until Tender. |
|
4
Done
|
Add in Cooked Rice, Cream-Style Corn, Mexican-Style Corn, Whole Kernel Corn, Rotel Tomatoes With Juice, Cubed Velveeta, and Salt and Pepper to Taste; Stir to Combine. |
|
5
Done
|
Spoon Mixture Into a Greased 13x9 Inch Casserole Dish. |
|
6
Done
|
Bake in a 350 Oven For 30 Minutes or Until Well Heated. |
|
7
Done
|
Sprinkle Shredded Cheddar Cheese on Top and Bake 5 More Minutes or Until Cheese Melts. |
