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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This corn bake has one thing different than all the others: Rotel tomatoes and peppers. I also think the cooking method has alot to do with the final product. Ingredients:
2 eggs (beaten) |
2 cups cream-style corn (1 can) |
1 cup minute rice |
1/2 cup finely chopped onion |
1/2 cup finely chopped green pepper |
1 (8 ounce) can rotel tomatoes & chilies |
cheese slice (enough to cover top of casserole) |
Directions:
1. Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour.
2. Remove cover and top with cheese slices; bake for 10 more minutes.
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