Ten-Layer Casserole

• 2 (8 oz.) cans tomato sauce
• 2 Tbsp. firmly packed brown sugar
• 2 Tbsp. sweet pickle relish
• 1/2 tsp. garlic powder
• 1 tsp. dry mustard
• 2 c. cooked brown rice
• 1 (16 oz.) can whole kernel corn, drained
• 2 (16 oz.) cans kidney beans, rinsed and drained
• 1 c. finely chopped onions

1. Preheat oven to 350u0b0.
2. Lightly oil a 1 3/4-quart deep sided baking dish or spray with nonstick cooking spray.
3. In small bowl, combine tomato sauce, brown sugar, relish, garlic powder and dry mustard.
4. Mix well.
5. Spread 1/2 of the rice in the prepared baking dish.
6. Top with 1/2 the corn, spoon 1/2 of the kidney beans evenly over the corn.
7. Top with 1/2 onions and 1/2 sauce. Top with remaining rice, then corn, beans, onions and remaining sauce.
8. Cover and bake 1 hour.

tomato sauce, brown sugar, sweet pickle relish, garlic powder, dry mustard, brown rice, whole kernel corn, kidney beans, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943550 (may not work)