Corn Casserole a'la Sandra
Ingredients
8
servings
- 1 stick butter
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup minute rice
- 1 egg
- 1 small jar pimento
- 1 (15 oz) can cream style corn
- 1 (15 oz) can whole kernel corn
- Salt and pepper to taste
- 3 slices cheese
Step-by-Step Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium skillet, sauté the bell pepper and onions in butter until softened, about 5-7 minutes.
- Combine the corn, egg, rice and pimento in a 9x12 casserole dish. Add salt and pepper to taste. To that add the sautéed bell pepper and onion, mixing well.
- Put strips of cheese on top and bake for 30 minutes, until the casserole is heated through and the cheese is melted and bubbly.
Common Problems and Solutions
Q: Can I use regular rice instead of minute rice?
A: Minute rice works best here because it cooks in the moisture from the corn during the 30-minute bake time. Regular rice won't cook through properly. If you want to use regular rice, cook it first before adding to the casserole.
Q: Why is my casserole watery?
A: Make sure to drain the whole kernel corn well before adding it to the dish. The cream style corn provides enough moisture. Also, don't skip sautéing the vegetables first, as this removes excess moisture.
Tips and Techniques
The minute rice will absorb the liquid from the corn as it bakes, so don’t worry if the mixture looks soupy when you put it in the oven. For extra flavor, use sharp cheddar cheese instead of mild cheese slices.
Ingredient Substitutions
- minute rice: cooked regular white rice
- pimento: roasted red peppers, diced
- cheese slices: 1 cup shredded cheddar or Monterey Jack
Equipment Needed
- 9x12 inch casserole dish
- Medium skillet
- Mixing spoon
