Cheesy Corn and Rice Casserole
Yellow rice, two kinds of corn and plenty of cheddar baked into one cheesy side. It freezes well, so make two.
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Servings: 8
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 8x8 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 9x9 bakes in the same time. With 1 pound of cooked ground beef, use a 9x13 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
Serving: 1 | Calories: 291kcal | Carbohydrates: 37g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 587mg | Potassium: 273mg | Fiber: 2g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 5mg | Calcium: 210mg | Iron: 1mg
