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Corn Casserole

1 lg Onion; chopped
2 md Green peppers; chopped
1/2 c Butter or margarine
1/4 c Flour
2 c Frozen or canned corn
2 c Cooked long-grain rice
1 cn (14 1/2 oz) diced tomatoes with liquid
4 Hard cooked eggs; chopped
2 1/2 c Shredded sharp Cheddar cheese
2 tb Worcestershire sauce
2 ts Tabasco sauce (up to 3)
2 ts Salt
1 ts Pepper


In a large skillet, saute onion and pepper in butter until tender. Stir in flour. Remove from the heat. Add remaining ingredients except for 1/2 cup cheese. Pour into a greased 2 1/2 qt. baking dish. Bake, uncovered, at 350 F. for 45 minutes. Top with remaining cheese. Let stand for 5 minutes.


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