Corn/Rice Casserole

Corn/rice Casserole Recipe

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Paula S.


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 vote

15 Min
35 Min


Add to Grocery List

  • 1 stick
    butter or margarine
  • 2 can(s)
    cream corn
  • 1 small
    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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About Corn/Rice Casserole

Other Tag: Quick & Easy
Hashtags: #rice, #corn, #Casserole

Show 2 Comments & Reviews

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