A delightful twist on the classic corn casserole, this recipe combines creamy textures with a cheesy topping for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large frying pan, melt the butter over medium heat and sauté the onions and green peppers until softened.
Stir frequently to prevent burning and ensure even cooking.
Stir in the flour and cook for an additional minute, then remove from heat.
Cooking the flour removes its raw taste and helps thicken the mixture.
In a mixing bowl, combine the sautéed mixture with the corn, rice, tomatoes, eggs, Worcestershire sauce, salt, and pepper.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture to a greased baking dish and sprinkle with 1 cup of the shredded cheese.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
Check for doneness by inserting a knife into the center; it should come out clean.
Remove from the oven, sprinkle with the remaining cheese, and let stand for 5 minutes before serving.
Letting it stand allows the flavors to meld and makes serving easier.
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