Cheesy Corn and Rice Casserole
Corn and rice casserole is a creamy, cheesy side made with yellow rice and fire roasted corn, baked until the top turns golden and bubbly. It’s an easy addition to the Thanksgiving table, and it freezes well, so you can tuck a second pan away for dinner emergencies. It takes 40 minutes and serves 8.
I didn’t grow up making casseroles. My husband loves them, though, so I’ve had some catching up to do.
This one gets made two at a time. One goes on the table and one goes straight into the freezer for dinner emergencies. Future me is always grateful.
It earns a spot on the Thanksgiving table, too. The rest of the year I serve it with fried chicken, smothered green beans and a green salad. A few more Thanksgiving sides are right below.
More Thanksgiving Side Dishes
- Million Dollar Mashed Potatoes – slow cooker mashed potatoes made rich with cream cheese
- Joanna Gaines Sweet Potato Casserole – sweet potatoes under cornflakes, pecans and toasted marshmallows
- Crack Green Bean Casserole – the classic with crispy bacon and extra cheese
- Semi-Homemade Stuffing – boxed stuffing mix dressed up with fresh ingredients
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Yellow Rice – I use a 5 ounce package of yellow saffron rice mix, cooked following the package directions. Two cups of leftover rice works too. White rice cooked in chicken stock works, but the casserole won’t be as bright yellow. My oven baked rice is an easy way to make a batch.
Fire Roasted Corn – One 14.75 ounce can, drained but not rinsed. Frozen corn works too and stays a little more crisp tender.
Cream of Onion Soup – I like the onion flavor best here, but cream of chicken works. Cheddar cheese soup makes it extra cheesy.
Cheddar Cheese – Grate it from a block. It melts better than the bagged stuff.
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How To Make Corn and Rice Casserole
- Cook the yellow rice following the package directions, or use 2 cups of leftover rice. Heat the oven to 350°F.
- Add the creamed corn, drained fire roasted corn, cream of onion soup, cheese and cooked rice to a large bowl. Stir until everything is combined.
- Spray an 8×8 baking dish with cooking spray. Pour in the mixture and spread it out evenly.
- Bake at 350°F for 30 minutes, until it’s bubbly and the top is lightly golden. Let it cool a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Fridge – Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 375°F until it’s hot all the way through.
Make Ahead – Mix it up and keep it covered in the fridge for a few days. Take it out while the oven preheats, then bake as directed.
Freezer – Wrap the unbaked casserole tightly and freeze it for up to 3 months. Thaw it overnight in the fridge and bake as directed. You can also bake it straight from frozen at 325°F. It’ll need more time, so bake until it’s hot and bubbly in the middle.
Variations
Southwest Corn – Swap the fire roasted corn for a can of Mexican or Southwest corn, drained, and stir in a 4 ounce can of chopped green chiles.
Ground Beef – Stir in a pound of cooked ground beef to turn it into a full meal. It won’t fit in the 8×8 anymore, so I bake this version in a 9×13 for 40 minutes.
Frequently Asked Questions
This one uses yellow rice, fire roasted corn, creamed corn, cream of onion soup and cheddar cheese. A lot of corn casseroles start with a box of cornbread mix instead of rice, so check which kind you’re making before you shop.
Cook the yellow rice, stir it together with both kinds of corn, the soup and the cheddar, then spread it in an 8×8 dish. Bake it at 350°F for 30 minutes, until it’s bubbly and golden on top.
Yes, for this one. It only bakes for 30 minutes, which is enough to heat everything through and melt the cheese, so the rice goes in already cooked. Leftover rice works great here.
Recipe Tips & Tricks
- Drain the fire roasted corn, but don’t rinse it.
- Use frozen corn if you like your corn more crisp tender.
- For extra cheesy goodness, sprinkle more cheddar on top for the last 5 minutes of baking.
- A 9×9 pan works with the same bake time.
- I don’t add salt or pepper because of the canned soup, but season it however you like.
More Corn and Rice Casseroles
- Cream Cheese Corn Casserole – sweet corn in a ranch cream cheese sauce under melted Monterey Jack
- Green Chili Corn Casserole – Jiffy corn casserole with green chiles and sharp cheddar
- Jiffy Corn Casserole – the classic made with a box of Jiffy mix
- Green Rice Casserole – cheesy rice with spinach and herbs that freezes well
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Cheesy Corn and Rice Casserole
Ingredients
- 5 ounces yellow rice mix prepared (or 2 cups leftover rice)
- 14.75 ounces creamed corn
- 14.75 ounces fire roasted corn drained
- 10.5 ounces cream of onion soup
- 8 ounces cheddar cheese shredded
Instructions
- Cook the yellow rice following the package directions, or use 2 cups of leftover rice.
- Heat the oven to 350°F and spray an 8×8 baking dish with cooking spray.
- Add the rice, creamed corn, drained fire roasted corn, cream of onion soup and shredded cheese to a large bowl. Stir until combined.
- Spread the mixture evenly in the baking dish.
- Bake for 30 minutes, until bubbly and golden on top.
- Let it cool for a few minutes and serve warm.
Notes
- Make ahead: Mix, cover and refrigerate for a few days. Bake as directed.
- Freeze: Wrap the unbaked casserole and freeze up to 3 months. Thaw overnight, or bake from frozen at 325°F and add time.
- Rice: 2 cups of leftover rice or white rice cooked in chicken stock works. It won’t be as yellow.
- Soup: Cream of chicken or cheddar cheese soup can replace the cream of onion.
- Pan: A 9×9 bakes in the same time. With 1 pound of cooked ground beef, use a 9×13 and bake 40 minutes.
- Leftovers: Airtight container in the fridge up to 4 days. Reheat in the oven at 375°F.
- Seasoning: No salt needed because of the canned soup. Season to taste.
Nutrition
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