corn/rice casserole

Name: Corn/Rice Casserole
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 1 stick(s) butter or margarine; 2 can(s) cream corn; 1 small onion, chopped; 1 - bell pepper, chopped; 2 cup(s) uncooked instant rice; 1 cup(s) shredded cheddar cheese

(1 RATING)

49 Pinches

Paula S.

Justin, TX

Updated on Apr 20, 2011

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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prep time 15 Min

cook time 35 Min

method ---

yield 8-10 serving(s)

Ingredients

1 stick butter or margarine
2 cans cream corn
1 small onion, chopped
1 - bell pepper, chopped
2 cups uncooked instant rice
1 cup shredded cheddar cheese

How To Make corn/rice casserole

Step 1

Preheat oven to 350 degrees and prepare a 9x13 casserole dish.

Step 2

Saute onion and bell pepper in the melted butter.
Step 3

Cook the rice according to pkg directions.
Step 4

Stir cream corn into sauteed vegetables and butter.
Step 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".
Step 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.
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