Cheddar Corn Casserole

1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups frozen corn
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
4 hard-cooked eggs, chopped
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper

In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese.

Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes. Makes 10-12 servings.