Rice Corn Casserole Recipe
Servings: 6
Ingredients
- 2 c. Cooked brown rice
- 2 Tbsp. Margarine or possibly butter, melted
- 3 Tbsp. Chopped onion
- 1/4 tsp Baking pwdr
- 3 x Large eggs, separated
- 1 can (16-ounce) cream-style corn
- 2 slc Bacon, cooked and crumbled
- 1/3 c. Cheddar cheese
Directions
- Combine rice, margarine, onion and baking pwdr. Blend slightly beaten egg yolks into rice mix; add in cream style corn. Beat egg whites till they hold a peak; fold into rice mix. Pour into shallow greased casserole, top with crumbled bacon and shredded cheese. Bake in 350 degrees oven 25 to 35 min or possibly till top is hard and brown.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 121 | 56% |
| Total Fat 13.59g | 17% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.7g | |
| Cholesterol 119mg | 40% |
| Sodium 260mg | 11% |
| Potassium 96mg | 3% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.65g | 0% |
| Protein 7.78g | 12% |
