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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From 'Poor Man's Rice Cookbook' (1963) Ingredients:
2 cups cold cooked rice |
1 cup canned chili (1/2 can) without beans |
1/2 tsp salt |
1/2 cup whole kernel corn, drained |
1 cup water |
1/2 cup grated sharp cheese |
Directions:
1. Mix all ingredients except cheese.
2. Put in buttered casserole. Cover well.
3. Bake at 350* for 30 minutes.
4. Uncover, sprinkle cheese on top, bake 30 minutes longer, lowering the oven temperature, if necessary, to keep from burning.
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