Cheesy Corn And Rice Casserole Recipes

CHEESY CORN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
• Combine cooked rice, cream of chicken, corn, and butter; mix well.
• Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.

CHEESY RICE & CORN CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix cream cheese spread and egg in large bowl until blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
• Bake 20 to 25 min. or until is casserole is heated through and shredded cheese is melted.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

CHEESY MEXI-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

CHEESY CORN CASSEROLE

Steps:

• In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.

CHEESY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

RICE, CORN AND CHEESE CASSEROLE

Steps:

• In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
• Pour the ingredients into a sprayed 2-quart casserole.
• Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.

BAKED CORN AND RICE CASSEROLE

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.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

CHEESY SOUTHWEST RICE AND CORN

Steps:

• Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
• Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.