Kay's HAPPY Jalapeno Corn Casserole:
1 cup uncooked white rice
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
1/2 cup butter or margarine, melted
1 tablespoon sugar
1-2 jalapenos chopped, finely
2 cans cream style corn (17 oz. can)
1 cup (4 oz.) shredded cheddar cheese (could use Pepper Jack)
(Optional- Green pepper rings, red cherry tomato halves, parsley sprigs....For decoration!) You don't HAVE to put a face on it like I do!
Cook the rice, set aside.
Melt the butter or margarine and saute the onion, green pepper and celery until vegetables are tender. Combine rice, sautéed vegetables and the next 4 ingredients, stirring well. Place into greased baking dish and bake at 350 for 40 to 45 minutes.
That's it! I sometimes make this into two smaller casseroles. So if you are thinking that my photo shows a 2 quart casserole dish, you are correct! By the way, this recipe is one that I have made for years, it is from the Southern Living 1983 Annual Recipes! And my casserole dish was a gift from my sister when Richard and I got married in June of 1983! I still have it, it is a brown glass casserole dish and it fits inside a wicker basket, very useful to transport a hot casserole. (It has a glass lid also, but hey, had to take that off to take the photo, didn't I? HA!)
If any of you make this, please let me know! The only thing that I sometimes change with this...I will use 1/2 green pepper and 1/2 red pepper...just because I like the color!
I don't like a lot of jalapenos, so sometimes I only use 1/2 of a jalapeno pepper, you just make it to YOUR taste.