Corn-Rice Casserole Recipe

Name: Corn-Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked long-grain rice; 2 tablespoons butter or margarine; 1 green bell pepper, chopped; 1 small onion, chopped; 1 (15 1/2-ounce) can cream-style corn; 1 (11-ounce) can Mexican-style corn, drained; 1 (11-ounce) can whole kernel corn, drained; 1 (10-ounce) can diced tomato and green chiles, undrained; 1 (8-ounce) loaf mild Mexican pasteurized prepared cheese product, cubed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup (2 ounces) shredded Cheddar cheese

Servings: persons

2 cups uncooked long-grain rice
2 tablespoons butter or margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2-ounce) can cream-style corn
1 (11-ounce) can Mexican-style corn, drained
1 (11-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomato and green chiles, undrained
1 (8-ounce) loaf mild Mexican pasteurized prepared cheese product, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded Cheddar cheese

1
Cook rice according to package directions; set aside.
2
Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute 5 minutes or until tender.
3
Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
4
Bake at 350u00b0 for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
5
Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups uncooked long-grain rice, 2 tablespoons butter or margarine, 1 green bell pepper, chopped, 1 small onion, chopped, and more.

Yes, Corn-Rice Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions