Corn Casserole

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Corn Casserole
By Melinda Ivy

1 med. onion, chopped 1 (2-oz.) jar chopped pimientos
¼ green pepper, chopped 2 T. sugar
1 stick of butter salt and pepper
2 cans of cream style corn 1 c. grated cheese
1 c. uncooked rice

Sauté until tender in butter, onion, and pepper. Add and mix the remaining ingredients. Place in greased 1½ quart casserole. Bake at 350 for 25 minutes. Top with 1 cup grated cheese. Bake for 15 more minutes.