Cheesy Corn & Rice Casserole

2
Diane Hopson Smith

By
@DeeDee2011

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 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

Step-by-Step

  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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