Adapted from Taste of Home magazine
| 1 large | onion, chopped | 4 | hard-cooked eggs, chopped (optional) |
| fresh or frozen chopped green peppers to taste | 2 1/2 c | shredded cheddar cheese | |
| 1/4 c | butter | 2 T | Worcestershire sauce |
| 2 T. | olive oil | 1-3 tsp. | hot pepper sauce (I use Tabasco) |
| 2-3 c. | frozen or canned corn | 2 tsp. | salt |
| 2 c | cooked long grain rice | 1 tsp | pepper |
| 1 can (14 or 28 oz) |
diced tomatoes, undrained | 1 lb | cooked shredded chicken (optional) |
- Saute onions & peppers in butter & oil until soft. Stir in flour.
- Off heat, add all else except 1/2 c. cheese
- Bake uncovered in greased casserole or 9 x 13 baking dish 45 minutes until edges are bubbling.
- Top with remaining cheese. Let stand 5 minutes. Serve hot.
