Corn Casserole 2

1/4 lb margarine

1/4 cup Celery, chopped

1/4 cup bell pepper, chopped

2 cans cream-style corn

1 1/3 cups minute rice

2 cups grated Velveeta cheese

1 small jar pimiento

Preheat oven to 350F. Saute onion, bell pepper and celery in margarine. Add corn, rice and pimientos. Do not add salt. Season with red pepper to taste. Mix all together in 3 quart casserole, sprinkle with grated cheese on top and bake until cheese is golden brown.

Serves 4-6

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Cajun Country -- New Iberia, Louisiana