Tex-Mex Casserole

• 3 c. cooked white rice
• 1 clove garlic, chopped
• 1/3 c. sliced green onion
• 1 1/2 c. skim milk
• 10 oz. frozen corn, thawed
• 1 tsp. chili powder
• 1/2 tsp. liquid red pepper seasoning
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 large tomato, thinly sliced
• 2 c. shredded sharp Cheddar cheese

1. Preheat oven to 350u0b0.
2. Grease 2-quart casserole dish.
3. 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.
4. Arrange tomato slices on top, overlapping slightly.
5. Bake 35 to 40 minutes.
6. Sprinkle with remaining 1/2 cup cheese for last 5 minutes of cooking.
7. Let stand for 10 minutes before serving.

white rice, clove garlic, green onion, milk, frozen corn, chili powder, liquid red pepper, salt, pepper, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337357 (may not work)