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corn/rice casserole

(1 rating)
louegirl avatar
Recipe by
Paula S.
@louegirl
Justin, TX

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!!!

(1 rating)
yield 8 -10
prep time 15 Min
cook time 35 Min

Ingredients For corn/rice casserole

  • 1 stick
    butter or margarine
  • 2 can
    cream corn
  • 1 sm
    onion, chopped
  • 1
    bell pepper, chopped
  • 2 c
    uncooked instant rice
  • 1 c
    shredded cheddar cheese

How To Make corn/rice casserole

  • 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.
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