Lyons Family Cookbook

Mexican Vegetarian Casserole

1

can

whole corn (15 1/4 oz.), drained

1

can

black beans (15 oz.), rinsed and drained

1

can

Rotel diced tomatoes w/green chilies (10 oz.)

8

oz

sour cream, may use lite

8

oz

picante sauce

8

oz

cheddar cheese (2 cups), shredded

2

cups

cooked brown rice (or long grain)

1/4

tsp

pepper

------------

1

bunch

green onions, chopped

1

can

ripe sliced olives (2 1/4 oz.)

8

oz

Monterey jack cheese, shredded

1

Combine 1st 8 ingredients and spoon into greased 13 x 9" baking dish. Sprinkle with remaining ingredients. Bake at 350° for 50 minutes.

2

Yield 6-8 servings. Can be frozen.