Corn and Rice Casserole

 

 

Ingredients: 

  • ½ cup (1 stick) margarine
  • ½ cup small Gulf Shrimp, peeled
  • ½ cup finely chopped onion
  • ½ cup finely chopped bell pepper
  • 2 (11-ounce) cans of cream style corn
  • 2 eggs, beaten
  • 1 Tbsp sugar
  • 1 ½ cups uncooked Minute rice
  • 2 cups grated cheddar cheese
  • ½ cup Lump Crabmeat - Jumbo

Steps: 

Sauté shrimp, onion and bell pepper in margarine until onions are tender. Add corn, eggs, sugar, rice, 1 cup cheese and crabmeat. Pour into greased square casserole dish and sprinkle remaining cheese on top. Bake at 350° for 30 minutes.

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