Bakedcornandricecasserole Recipes
BAKED CORN CASSEROLE
A Southwestern twist on the usual corn casserole.
Provided by akhowell
Categories Side Dish Casseroles Corn Casserole Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Heat oil in a small skillet over medium heat. Saute onion until translucent.
- In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
- Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.
Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g
BAKED CORN AND RICE CASSEROLE
I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.
Provided by Baby Kato
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
- Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
- Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
- Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.
CORN AND RICE CASSEROLE
This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according the the package directions; set aside.
- In a big skillet, melt the butter over medium heat.
- Saute bell pepper and onion for 5 minutes or until tender.
- Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
- Spoon mixture into a greased 13x9 inch casserole dish.
- Bake in a 350° oven for 30 minutes or until well heated.
- Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4
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