(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes


FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Yield: Makes 6 servings.

• 3 cups cooked rice
• 1 10-ounce jar oysters, drained and cut into thirds
• 1 8-3/4-ounce can whole-kernel corn, drained
• 1/2 medium green bell pepper, cut into strips
• 1/2 cup half and half
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon seasoned pepper
• 1/4 teaspoon dry mustard
• 1/8 teaspoon hot pepper sauce
• 1 cup (4 ounces) shredded Cheddar cheese

Combine rice, oysters, corn and green pepper in large mixing bowl.

Blend half and half, milk, eggs, salt, pepper, mustard and pepper sauce; stir into rice mixture.

Turn into greased shallow 2-quart casserole.

Bake, uncovered, at 350 degrees 30 to 35 minutes, or until set.

Remove from oven; sprinkle with cheese.

Allow to stand 5 minutes.
Nutrition Facts
Calories 307   
Total Fat 12g 
Cholesterol 116mg 
Sodium 892mg 
Total Carbohydrate 35g 
Protein 14g

USA Rice Federation (


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages