Corn and rice casserole

Corn and rice casserole

Corn and rice casserole

Corn and rice casserole photo 1
Corn and rice casserole photo 2
Corn and rice casserole photo 3


  • butter - 2 Tbsp
  • can whole kernel corn, drained - 1 item
  • cooked rice - 2 c
  • can cream style corn - 1 item
  • green bell pepper, chopped small - 1 item
  • small onion, diced fine - 1 item
  • can Mexican style corn, drained - 1 item
  • can tomatoes with green chiles - 1 item
  • finely cubed Mexican style process cheese loaf
  • shredded Cheddar/Monterey Jack cheese mix - 1/2 c

How to make corn and rice casserole:

Melt butter in a small skillet over low heat; add onion and green pepper and saut? until tender. Combine all ingredients, except 1/2 c. Cheddar and Monterey Jack cheese mixture. Spoon into a lightly greased casserole and top with the Cheddar/Monterey Jack cheese. Cover and bake at 375° for 30 minutes.

Recipe categories: Side dish, Casseroles, Long Grain rice.

Corn and rice casserole
Average rating: 2.7 of 5, total votes: 3
Cook. Time: PT1H25M
Total Time: PT1H25M

Cause of complaint:

Related ingredients:
sugar, milk, salt, butter, melted, ground red pepper
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