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Vegetable Casseroles

Lynn's Corn Rice Casserole 

2 cups of cooked rice
2 tablespoons butter
1 green pepper chopped small
1 small onion diced fine
1 can cream-style corn
1 can Mexican style corn, drained
1 can of corn, drained
1 can of tomatoes with green chiles
1 1/2 cups of finely cubed Mexican style process cheese loaf
1/2 cup of shredded Cheddar/Monterey Jack mix

Cook rice and let cool. Melt butter in small skillet over low heat; add onion and green pepper and saute until tender. Combine all ingredients including rice, except 1/2 cup Monterey and Cheddar cheese mixture. Top with the shredded Monterey Jack and Cheddar cheese mixture and bake covered at 375° for 30 minutes.

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- John Locke