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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
CORN CASSEROLE

1/4 cup (1/2 stick) of margarine, melted
4 tablespoons flour
2 cups cooked rice
2 cups chopped tomatoes
2 medium bell peppers, chopped
2 medium onions, chopped
1 (12-ounce) can whole kernel corn, drained
1 teaspoon Tabasco sauce
1 cup grated cheese

Preheat oven to 325 degrees.

Stir together margarine and flour in the bottom of a large bowl. Stir in rice and tomatoes.

Add remaining ingredients and combine. Pour into buttered 9- by 13-inch baking dish. Bake uncovered for 30 minutes.





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