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For almost 30 years, I've been preparing this zippy side dish for all sorts of gatherings. In fact, whenever I'm invited to an event that involves food, it's "understood" that I'll bring this casserole. Plus, it's a great way to use up hard-cooked eggs. -Patricia Friend, Milledgeville, Georgia
Nutritional Facts 1 serving (3/4 cup) equals 263 calories, 16 g fat (10 g saturated fat), 116 mg cholesterol, 711 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Corn Casserole in Taste of Home February/March 1995, p37
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Reviewed on Feb. 14, 2009 by mamaluvs2cook
I made this for a church dinner tomorrow, so I doubled the recipe. My family liked it and I liked it but I think next time I will use less flour, if any. There's starch in the rice and I thought it was a little too starchy with the all the flour. It's fine when it's hot but when it starts cooling down you can really tell, it get's kind of gooey (for lack of a better word). It still tastes good. I'll let you know how it goes over after the dinner.
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