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Baked Rice, Cheese and Vegetable Casserole

1/4 c Unsalted butter; (1/2 stick)
1 Onion; chopped
1 Green bell pepper; chopped
1 1/2 c Frozen whole kernel corn; thawed
1 lg Tomato; seeded, chopped
3 c Cooked rice; (about 1 cup raw)
2 c Grated Swiss cheese; (about 6 ounces)
3 tb Whipping cream
1 tb Chopped fresh thyme or 1 teaspoon dried


Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffle dish.

Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

Serves 6 to 8.


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