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Corn And Rice Soufflé

Serves: 4
Total Calories: 262

Ingredients

6 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 cups cream-style corn
2 cups cooked rice
1/2 teaspoon salt
1/8 teaspoon pepper
3 egg yolk beaten
4 egg whites

Directions:

Cook bacon until crisp drain set aside. Drain most of grease. Add onion and green pepper cook until tender. Add corn, rice, salt, pepper and egg yolks. Beat egg whites until stiff and fold into mixture. Bake in shallow baking dish at 400°F for 20 to 25 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 262
Calories from Fat: 52

This Corn And Rice Soufflé recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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