Jalapeno Corn Casserole
- Preparation Time: 10 minutes
- Total Cooking time: 45 minutes
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | cup | uncooked rice |
| 1 | medium | onion, chopped |
| 1 | medium | green pepper chopped |
| 1 | cup | chopped celery |
| 1/2 | cup | butter or margarine, melted |
| 1 | Tbsp | sugar |
| 1-2 | medium | Jalapeno peppers, finely chopped |
| 2 | 17 oz | cans of creamed corn |
| 1 | cup | shredded mild cheddar |
| Green pepper rings | ||
| Cherry tomato halves | ||
| Parsley sprigs (optional) |
To prepare:
Cook rice according to pkg. directions. Set aside. Saute onion, green pepper and onion in butter or margarine until tender.Combine rice, sauteed vegetables and next 4 ingredients, stirring well. Spoon mixture into a lightly greased 12 x 8 x 2 baking dish. Bake at 350 for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes and parsley if desired. Serves 10.
