"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 05-23-2006, 12:58 AM   #1
Assistant Cook
 
Join Date: May 2006
Location: Albuquerque, NM
Posts: 17
Southwest Creamed Corn Casserole

Southwest Creamed Corn Casserole

2 cans Creamed Corn
1 beaten egg
1 cup Minute Rice, uncooked
1 small can chopped Green Chilie, do not drain (or 1/4 cup fresh green chilie)
salt and pepper to taste

Mix all of the above in a small bowl, then pour into a greased casserole dish and cover with foil or lid. Bake at 350 degrees for 25 minutes or until rice is cooked.

__________________

__________________
________________________________________

"Raising teenagers is like nailing jello to a tree."


Pinon is offline   Reply With Quote
Old 05-23-2006, 12:36 PM   #2
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
That looks really good for a change, Pinon. Thanks for sharing.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-23-2006, 12:40 PM   #3
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
That DOES look good. I make one with mexican cornbread, sour cream , kernel corn and creamed korn. This one looks like it would have more flavor to it. Thanks!!
__________________
texasgirl is offline   Reply With Quote
Old 05-23-2006, 02:32 PM   #4
Senior Cook
 
Shaheen's Avatar
 
Join Date: Apr 2006
Location: Bombay, India
Posts: 338
What is Minute Rice? I'm not too sure if I'll ge it here. Can I use the rice I normally use? I love anything with corn and I am really looking forward to trying this!!
__________________
The Purple Foodie
Shaheen is offline   Reply With Quote
Old 05-23-2006, 02:46 PM   #5
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Minute Rice is a brand of instant rice. You don't have to cook it as long as you would regular types of rice. I'm not sure, but, you would probably need to cook it longer or, cook the rice a little before adding it to the rest of the ingredients. Maybe, someone else can answer that one better than me.
__________________
texasgirl is offline   Reply With Quote
Old 05-25-2006, 01:05 AM   #6
Assistant Cook
 
Join Date: May 2006
Location: Albuquerque, NM
Posts: 17
If you try it with regular rice I think I would add some extra liquid to help compensate for the extra cooking time and avoid drying it out.

I make this frequently for potlucks and such and it is always a big hit, it's always one of the first dishes gone. I hope anyone who tries it, enjoys it.

Texasgirl, is your recipe posted somewhere? I'd sure like to try it.
__________________

__________________
________________________________________

"Raising teenagers is like nailing jello to a tree."


Pinon is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.