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Corn Casserole

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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    10-12 servings


  • 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-boiled large eggs, chopped
  • 2-1/2 cups shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 2 to 3 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • 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.
Nutrition Facts
3/4 cup: 263 calories, 16g fat (10g saturated fat), 116mg cholesterol, 711mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.

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  • 2124arizona
    Jul 1, 2017

    I took this to a family get-together and everyone loved it!

  • mamaluvs2cook
    Feb 14, 2009

    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.