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Emilies Baked Corn Casserole

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Ingredients

Adjust Servings:
1 small chopped onion
1 small chopped bell pepper
1 (4 ounce) jar pimientos, drained
1/2 cup margarine
1 cup instant rice (uncooked)
2 beaten eggs
2 (17 ounce) cans cream-style corn
1 cup grated cheddar cheese
1/4 teaspoon salt
white pepper, to tast
1 (4 ounce) can chopped green chilies (optional)

Nutritional information

317.4
Calories
161 g
Calories From Fat
18 g
Total Fat
5.5 g
Saturated Fat
67.7 mg
Cholesterol
658.2 mg
Sodium
34.1 g
Carbs
2.2 g
Dietary Fiber
5.1 g
Sugars
8.6 g
Protein
176g
Serving Size

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Emilies Baked Corn Casserole

Features:
    Cuisine:

    This recipe came from my Mom who made it for church suppers. She was so happy that there were never any leftovers to bring home.

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Emilie’s Baked Corn Casserole, This recipe came from my Mom who made it for church suppers She was so happy that there were never any leftovers to bring home , This recipe came from my Mom who made it for church suppers She was so happy that there were never any leftovers to bring home


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    Steps

    1
    Done

    Saute the Onion and Bell Pepper in the Margarine.

    2
    Done

    Combine All Ingrediates Except 1/2 Cup of Cheese in a Large Bowl.

    3
    Done

    Pour Into a 8x11 Casserole Pan.

    4
    Done

    Sprinke Remaining 1/2 Cup Grated Cheese on Top.

    5
    Done

    Cover With Foil and Bake at 350 For 30-40 Minutes. If Using a Deeper Casserole Pan, Baking Time Will Be Longer.

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    Hattie Pacheco

    Taco titan creating flavorful and authentic Mexican street food.

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