Corn And Rice Bake
|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)|
Bring water and salt to a boil in a medium saucepan.
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 300Â° F. oven for 1 hour.