Rice Corn And Cheese 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.

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.

RICE AND CHEESE CASSEROLE

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches.
• Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
• Bake uncovered 40 to 45 minutes or until knife inserted in 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.

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.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
• Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

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 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.

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.