Corn/rice Casserole Recipe

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Corn/Rice Casserole

Paula S.

By
@louegirl

This is a favorite standby that my mother uses and now I use with my family. It is an easy side dish to take to pot luck church or office dinners. Tonight I am making this to go along with oven bar-b-qued sausage links, deviled eggs, fresh mixed greens salad, garlic bread and iced tea. I think I'll make Amaretta Bread Pudding from this site to go with it........YUM!!!


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Serves:

8-10

Prep:

15 Min

Cook:

35 Min

Ingredients

1 stick
butter or margarine
2 can(s)
cream corn
1 small
onion, chopped
1
bell pepper, chopped
2 c
uncooked instant rice
1 c
shredded cheddar cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees and prepare a 9x13 casserole dish.
2
Saute onion and bell pepper in the melted butter.
3
Cook the rice according to pkg directions.
4
Stir cream corn into sauteed vegetables and butter.
5
Stir corn/vegetable mixture into cooked rice. OPTIONAL: You can add shredded cheese into the mixture at this point if you want the casserole "cheesier".
6
Spoon the rice/corn mixture into the prepared 9x13 and bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Bake another 5 minutes or until cheese is melted.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #rice, #corn, #Casserole