Corn And Rice Bake Recipe
Ingredients
| Water | 2 Cup (32 tbs) | |
| Rice | 1 Cup (16 tbs) | |
| Celery | 1 1⁄2 Cup (24 tbs), chopped | |
| Onion | 3 Tablespoon, chopped | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Canned corn | 3 1⁄2 Cup (56 tbs) | |
| Cheddar cheese | 3 Cup (48 tbs), grated | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 611 Calories from Fat 302
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 21.2 g106.2%
Trans Fat 0 g
Cholesterol 101.9 mg34%
Sodium 1424.6 mg59.4%
Total Carbohydrates 50 g16.6%
Dietary Fiber 2.3 g9%
Sugars 10.3 g
Protein 25 g49.8%
Vitamin A 24.2% Vitamin C 2.6%
Calcium 61.2% Iron 4.8%
*Based on a 2000 Calorie diet
Directions
Stir in rice, cover, reduce heat to low, and simmer until rice is tender.
In a small skillet, saute celery and onion in butter or margarine for about 5 minutes.
Add to the cooked rice.
Stir in remaining ingredients.
Transfer to a lightly buttered 2 quart casserole.
Cover, and bake in a 300° F. oven for 1 hour.
Chef
