Corn-Rice Casserole

Southern Living
10 to 12 servings


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2 cups uncooked long-grain rice
2 tablespoons butter or margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2-ounce) can cream-style corn
1 (11-ounce) can Mexican-style corn, drained
1 (11-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomato and green chiles, undrained
1 (8-ounce) loaf mild Mexican pasteurized prepared cheese product, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded Cheddar cheese


Cook rice according to package directions; set aside.

Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 5 minutes or until tender.

Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.

Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.

Created date

July 2001