Corn Rice Casserole
- SERVES
- 10
- COOK TIME
- 45 Min
This Tex-Mex inspired casserole is creamy, colorful, and, most importantly, flavorful. Our Corn Rice Casserole is hearty enough to be eaten on its own or can be paired with a Southwestern-style chicken dish.
What You'll Need
- 2 cup uncooked long-grain rice
- 2 tablespoon butter
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 (15-1/2-ounce) can cream-style corn
- 2 (11-ounce) cans Mexican-style corn, drained
- 1 (11-ounce) can diced tomato and green chilies, undrained
- 1 (8-ounce) loaf mild Mexican pasteurized prepared cheese product, cubed
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Cook rice according to package directions; set aside.
- Meanwhile, in a large skillet over medium heat, melt butter; add bell pepper and onion and saute 5 minutes, or until tender. Stir in remaining ingredients including rice. Spoon into baking dish.
- Bake, uncovered, 30 minutes, or until heated through.
Notes
Friends always call and ask for recipes they can prepare ahead and freeze. Well, this recipe works great for that! To freeze it, line the baking dish with aluminum foil; fill and freeze. Lift the frozen casserole from the dish, and wrap it tightly with foil; return to the freezer. When you're ready to cook it, remove the foil, and place frozen casserole back into the serving dish. Let it stand at room temperature for 30 minutes. Then bake it as directed above, and get ready for rave reviews!