Cathleen's Kitchen

CORN AND RICE CASSEROLE

Ingredients:
1 green bell pepper, seeded and chopped
1 large onion, chopped
1 1/2 cups rice
2 (14 oz) cans cream-style corn
1 small jar pimientos, drained and chopped
1/4 cup egg substitute
2 TBLsps. sugar
1/2 cup Butter Buds

Preheat the oven to 350 degrees. Saute the pepper and onion for 3 minutes in 1/4 cup water. Cook the rice according to package directions (leave out the butter).

Combine the pepper and onion, rice, and corn with the pimientos, egg substitute, sugar, and Butter Buds. Pour into a baking dish that has been sprayed with vegetable oil cooking spray. Spray the top lightly and bake uncovered for 25 to 30 minutes. Serves 4.

1 gram Fat

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