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Add a photoRaciónes: 12
Ingredientes
- 2 c. cooked rice (season rice is good)
- 12 slices American cheese
- 2 lg. cans Mexicorn
- 1 can cream of celery soup
- 3 c. grated Jack cheese
- 6 Large eggs
- 1 c. grated cheddar cheese
- 1 jar salsa
Direcciones
- Combine corn, Jack cheese and Large eggs. Whip soup with liquid from corn. Add in lightly beaten Large eggs; mix in corn mix.
- Put rice in 9 x 13 baking dish. Cover with sliced cheese. Pour corn mix over. Sprinkle with grated cheddar cheese and bake at 400 degrees for 15 min. Reduce heat to 350 degrees and bake additional 30 to 40 min. Let set for 15 to 20 min before serving with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 12 servings | |
| Calories 766 | |
| Calories from Fat 537 | 70% |
| Total Fat 59.78g | 75% |
| Saturated Fat 36.45g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 276mg | 92% |
| Sodium 448mg | 19% |
| Potassium 334mg | 10% |
| Total Carbs 12.23g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.38g | 1% |
| Protein 44.78g | 72% |
