Cheesy Rice and Corn Bake #RSC |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. A delicious casserole-type dish that goes well with beef, chicken and pork. The blend of cheese, sour cream and veggies means it has a little something for most everyone's taste buds. Ingredients:
2 cups cooked white rice (can use brown rice if desired) |
1 1/4 cups corn |
1/2 cup chopped grape tomatoes |
1/2 cup green onion, sliced |
1 (8 ounce) container sour cream |
1 cup monterey jack cheese |
1/2 cup cooked bacon, finely chopped |
2 teaspoons paprika |
salt and pepper, to taste |
reynolds wrap foil |
Directions:
1. Pre-heat oven to 350 degrees.
2. Line an 8 x 8 baking dish with Reynolds Wrap foil, making sure the piece is large enough to fold slightly over the edge of the dish, and set aside.
3. In large mixing bowl, combine all ingredients and mix well until fully incorporated. Season with salt and pepper, if desired.
4. Spoon mixture into prepared dish and bake for 20-25 minutes.
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