Corn Casserole Recipe

Corn Casserole Recipe photo by Taste of Home

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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

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Corn Casserole Recipe

Prep: 20 min. Bake: 45 min.

Yield: 10-12 Servings

20 45 65

Ingredients

1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups frozen corn
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
4 hard-cooked eggs, chopped
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper

Directions

In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese.
Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes. Yield: 10-12 servings.

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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Corn Casserole

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(1-1) of 1 reviews

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.