Cheesy Rice And Corn Casserole Recipes

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CHEESY RICE & CORN CASSEROLE



Cheesy Rice & Corn Casserole image

Here's the ultimate comfort food-a cheese, corn and rice casserole-made pretty with bell peppers and cilantro.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups hot cooked long-grain white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 1, Fat 170 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 4.5 mg, Sodium 45 mg, Carbohydrate 260 g, Fiber 19 g, Sugar 2 g, Protein 6 g

RICE, CORN AND CHEESE CASSEROLE



Rice, Corn and Cheese Casserole image

Make and share this Rice, Corn and Cheese Casserole recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked brown rice
2 cups corn kernels
1 small onion, finely chopped
2 cups fat-free cheddar cheese, shredded
1 1/2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon chili powder (to taste)
1/4 teaspoon black pepper
paprika

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.

Nutrition Facts : Calories 188.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 39.1, Fiber 3.3, Sugar 0.5, Protein 6.5

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

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

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

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.

CHEDDAR RICE CASSEROLE



Cheddar Rice Casserole image

With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
3 cups cooked long grain rice
2 cups shredded cheddar cheese
1 cup minced fresh parsley
1 cup whole milk
4 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

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.

Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CHEESY CORN CASSEROLE



Cheesy Corn Casserole image

There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!

Provided by GLOEGGLER

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 7

1 (11 ounce) can whole kernel corn, drained
1 (11 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg
1 (8.5 ounce) package dry corn bread mix
1 small onion, diced
1 cup shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g

CHEESY MEXI-RICE CASSEROLE



Cheesy Mexi-Rice Casserole image

A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Provided by MAHooper

Categories     Side Dish     Casseroles

Time 1h15m

Yield 10

Number Of Ingredients 16

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 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 tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese

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.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

CHEESY SOUTHWEST RICE AND CORN



Cheesy Southwest Rice and Corn image

Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings

Number Of Ingredients 11

2 cups water
2 cups instant white rice, uncooked
1 Tbsp. oil
1 small onion, chopped
1/2 cup chopped red peppers
1-1/2 cups frozen corn
2 cloves garlic, minced
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 can (4 oz.) chopped green chiles, undrained
1/4 cup plus 1 Tbsp. chopped fresh cilantro, divided

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.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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