Cheesy Jalapeno Corn & Rice Casserole

Donna Graffagnino


The title says it all, it's cheesy and full of corn and you can adjust the amount of heat to your taste. You can either pop it in the oven or in the microwave and you have an instant side dish.

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15 Min
35 Min


bell pepper, red or green, finely chopped (optional)
1 can(s)
whole kernel corn or mexicorn, drained
1 can(s)
creamed corn
2 Tbsp
jalapeno peppers, finely chopped with seeds, more or less to your taste
1 1/2 - 2 c
velveeta cheese, regular or mexican, cubed
2 1/2 - 3 c
white rice, cooked


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1Option 1:

Preheat oven to 350* F.

In a large baking dish combine all ingredients and mix well.

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2Bake for 35 minutes or until heated through. Stir well and serve.

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3Option 2:

In large microwave safe baking dish with lid, combine all ingredients together. Cover and cook on HI for 5 minutes. Stir, cover and cook on HI for another 5 minutes. Stir again, cover and cook on HI for 5 minutes more.
If you want it creamier you can add a little milk before cooking the last 5 minutes.

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4Remove from microwave, keep covered and let sit for 5 minutes.

*TIPS: You can also add crushed red pepper flakes instead of jalapeno peppers if desired.

About this Recipe

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American