Ingredients
- Servings: 6
- 1 (11 ounce) can corn niblets, drained
- 1 (14 3/4 ounce) can cream-style corn
- 1 (10 ounce) can rotel
- 3/4 cup instant rice
- 3 eggs
- 1 1/2 cups shredded sharp cheddar cheese
Recipe
- 1 combine first 5 ingredients and place in a greased 2 quart casserole dish.
- 2 top with the cheese and bake at 350 degrees farenheit for 30-45 minutes.
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