cheesy corn & rice casserole

Name: Cheesy Corn & Rice Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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 tablespoon(s) butter, melted; 1/2 to 1 cup(s) new york sharp cheddar cheese, grated; - pepper (optional)

(2 RATINGS)

127 Pinches 4 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Sep 22, 2011

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.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make cheesy corn & rice casserole

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.

Step 2

Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.
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