Tex-Mex Casserole

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

1. Preheat oven to 350u0b0. Grease a 2-quart casserole.
2. Mix rice, corn, garlic, green onion, milk, chili powder, red pepper seasoning, salt, pepper and 1 1/2 cups Cheddar cheese.
3. Pour into casserole.
4. Arrange tomato slices on top, overlapping slightly. Bake 35 to 40 minutes. Sprinkle with remaining cheese during the final 5 minutes of cooking.
5. Let stand for 15 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227699 (may not work)