Cheesy Rice And Corn Casserole Recipes

SLOW COOKER CHEESY CHICKEN AND RICE

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.
• Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.

CHEESY RICE & CORN CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix cream cheese spread and egg in large bowl until blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
• Bake 20 to 25 min. or until is casserole is heated through and shredded cheese is melted.

CHEESY CORN & RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
• 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

CHEESY CORN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
• Combine cooked rice, cream of chicken, corn, and butter; mix well.
• Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.

CHEESY SOUTHWEST RICE AND CORN

Steps:

• Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
• Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

CHEESY RICE AND CORN CASSEROLE

Steps:

• Preheat oven to 375.
• Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.
• pour mixture into greased 1 1/2 qt baking dish. sprinkle with remaining 1/4 cup shredded cheese.
• Bake 20 - 25 minutes or until cheese on top is melted and lightly browned.

CHEESY RICE AND CORN CASSEROLE

Steps:

• Preheat over to 375°F Mix cream cheese and egg in large bowl until well blended.
• Stir in rice, corn, 3/4 cup of the cheese, and cilantro.
• Pour mixture into greased 1 1/2-qt baking dish.
• Sprinkle with remaining 1/4 cup shredded cheese.
• Bake 20-25 minutes or until cheese on top is melted and slightly browned.

CHEESY CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 F & grease an 8x8 baking dish.
• Cook rice according to package directions.
• Mix the rice, soup, 1 cup of cheese, corn, and butter.
• Pour into baking dish and bake for 20-30 minutes or until bubbly.
• Remove from oven and top with the remaining cheese. Bake for an additional 3 minutes.