Cheesy Corn & Rice Casserole

Diane Atherton


This was one of my mothers most requested dishes for the holidays. Originally named "Mexicorn Casserole". I changed the name because it was deceiving. The only thing Mexi about it, is the Mexicorn used in it. Excellent side for your holiday cooking.

It's quick, it's easy and it's always a big hit! Hope you enjoy!

NOTE: Double recipe if cooking for a crowd.


★★★★★ 2 votes

15 Min
30 Min


Add to Grocery List

  • 1
    (5-oz) pkg mahatma saffron yellow rice
  • 1 can(s)
    (11-oz) green giant mexicorn, drained
  • 1 can(s)
    (10-oz) cream of chicken soup
  • 4 Tbsp
    butter, melted
  • 1/2 to 1 c
    new york sharp cheddar cheese, grated
  • ·
    pepper (optional)

How to Make Cheesy Corn & Rice Casserole


  1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
  2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

Printable Recipe Card

About Cheesy Corn & Rice Casserole

Main Ingredient: Vegetable
Regional Style: American

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