Tex-Mex Casserole

Tex-Mex Casserole
Servings: 8 Prep 15 mins Bake 350°F 35 mins to 40 mins Stand 10 mins

Ingredients

  • 3 cups cooked basmati rice OR: white rice
  • 1 package (10 ounces) frozen whole-kernel corn, thawed
  • 1 clove garlic, finely chopped
  • 1/3 cup sliced green onion
  • 1 1/2 cups milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid red-pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded sharp Cheddar cheese (8 ounces)
  • 1 tomato, thinly sliced

Make It

1. Preheat oven to 350 degrees F. Grease a 2-quart casserole.

2. Mix together rice, corn, garlic, green onion, milk, chili powder, red-pepper seasoning, salt, pepper and 1-1/2 cups Cheddar cheese. Pour into casserole. Arrange tomato slices on top, overlapping slightly.

3. Bake in preheated 350 degree F oven until heated through, 35 to 40 minutes. Sprinkle with remaining 1/2 cup cheese for last 5 minutes of cooking. Let stand for 10 minutes before serving.