Rice-Corn Casserole 2 c Cooked brown rice
2 tb Margarine or butter; melted
3 tb Minced onion
1/4 ts Baking powder
3 Eggs; separated
1 cn (16-oz) cream-style corn
2 sl Bacon; cooked and crumbled
1/3 c Cheddar cheese
Combine rice, margarine, onion and baking powder. Blend slightly
beaten egg yolks into rice mixture; add cream style corn. Beat egg
whites until they hold a peak; fold into rice mixture. Pour into
shallow greased casserole, top with crumbled bacon and shredded
cheese. Bake in 350 degrees oven 25 to 35 minutes or until top is
firm and brown. Serves 6.
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