Corn And Rice Casserole Recipes

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

Ingredients

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.

CORN AND RICE CASSEROLE

Corn and Rice Casserole image

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

Ingredients

2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons 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 rotel diced tomatoes with green chilies, undrained
1 (8 ounce) package Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese

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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