Rice-Corn Casserole
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 2 | c | Cooked brown rice |
| 2 | tb | Margarine or butter; melted |
| 3 | tb | Minced onion |
| 1/4 | ts | Baking powder |
| 3 | Eggs; separated | |
| 1 | cn | (16-oz) cream-style corn |
| 2 | sl | Bacon; cooked and crumbled |
| 1/3 | c | Cheddar cheese |
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