Emilie's Baked Corn Casserole

• 1 small chopped onion
• 1 small chopped bell pepper
• 1 (4 ounce) jar pimientos, drained
• 12 cup margarine
• 1 cup instant rice (uncooked)
• 2 beaten eggs
• 2 (17 ounce) cans cream-style corn
• 1 cup grated cheddar cheese
• 14 teaspoon salt
• white pepper, to tast
• 1 (4 ounce) canchopped green chilies (optional)

1. Saute the onion and bell pepper in the margarine.
2. Combine all ingrediates except 1/2 cup of cheese in a large bowl.
3. Pour into a 8X11 casserole pan.
4. Sprinke remaining 1/2 cup grated cheese on top.
5. Cover with foil and bake at 350 for 30-40 minutes.
6. If using a deeper casserole pan, baking time will be longer.

onion, bell pepper, pimientos, margarine, instant rice, eggs, creamstyle, cheddar cheese, salt, white pepper, green chilies

Taken from www.food.com/recipe/emilies-baked-corn-casserole-272452 (may not work)