Corn-Rice Casserole

Recipe from

Southern Living


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.