Corn And Rice Casserole Recipes

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RICE CASSEROLE



Rice Casserole image

A cheesy rice with corn and green onions. Pretty enough for company and tastes great!

Provided by puppitypup

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 6

3 cups cooked rice
1 ¼ cups shredded Monterey Jack cheese, divided
1 cup canned or frozen corn
½ cup milk
⅓ cup sour cream
½ cup chopped green onions

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the rice, 1 cup of the cheese, corn, milk, sour cream and green onions. Transfer to a 1 quart casserole dish, and sprinkle the remaining cheese over the top.
  • Bake for 25 to 30 minutes in the preheated oven, or until cheese is melted and the dish is heated through.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 29.7 g, Cholesterol 28.2 mg, Fat 10.7 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 224.9 mg, Sugar 2.2 g

MEXICAN CORN AND RICE CASSEROLE



Mexican Corn and Rice Casserole image

This is an easy casserole, which can be as spicy as you like, just add jalapeños or stick with green chilies. It very good and full of protein! It can be vegetarian, also, just omit the bacon. It tastes just as good without it!

Provided by DidIDoThat

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup of chopped onion
15 1/2 ounces corn
1 tablespoon cilantro (1/4 cup fresh if you have it)
2 tablespoons butter
4 slices bacon, chopped (can be omitted)
6 1/4 ounces chicken rice-a-roni, including the seasoning packet
14 1/2 ounces tomatoes (drain them, and save the juice)
4 ounces green chilies (drained with juice saved)
1 (15 1/2 ounce) can pinto beans
1 cup cheddar cheese
1 teaspoon thyme
1 garlic clove, chopped
1/2 cup beer, any kind
salt and pepper

Steps:

  • In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
  • Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
  • Drain beans and rinse them well, discarding the juice.
  • Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
  • Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
  • Let sit for about five minutes to set and cool, then serve.

Nutrition Facts : Calories 511.1, Fat 19.2, SaturatedFat 9.1, Cholesterol 40.8, Sodium 840.9, Carbohydrate 68.1, Fiber 10.1, Sugar 6.6, Protein 19.6

RICE, CORN AND CHEESE CASSEROLE



Rice, Corn and Cheese Casserole image

Make and share this Rice, Corn and Cheese Casserole recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked brown rice
2 cups corn kernels
1 small onion, finely chopped
2 cups fat-free cheddar cheese, shredded
1 1/2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon chili powder (to taste)
1/4 teaspoon black pepper
paprika

Steps:

  • In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
  • Pour the ingredients into a sprayed 2-quart casserole.
  • Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.

Nutrition Facts : Calories 188.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 39.1, Fiber 3.3, Sugar 0.5, Protein 6.5

CORN AND RICE CASSEROLE



Corn and Rice Casserole image

This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons 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 rotel diced tomatoes with green chilies, undrained
1 (8 ounce) package Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese

Steps:

  • Prepare rice according the the package directions; set aside.
  • In a big skillet, melt the butter over medium heat.
  • Saute bell pepper and onion for 5 minutes or until tender.
  • Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
  • Spoon mixture into a greased 13x9 inch casserole dish.
  • Bake in a 350° oven for 30 minutes or until well heated.
  • Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE



Pioneer Woman Fresh Corn and Wild Rice Casserole image

Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!

Provided by Lakerdog2

Categories     < 4 Hours

Time 1h5m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 8

2 cups cooked wild rice
3 -4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 -2 teaspoon kosher salt (or table salt to taste)
cayenne pepper
6 tablespoons butter
1/2-1 cup milk, for thinning

Steps:

  • Preheat oven to 350 degrees.
  • Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
  • Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
  • Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
  • Taste for seasonings, adding more salt or cayenne pepper if needed.
  • Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

CORN AND BROCCOLI BROWN RICE CASSEROLE



Corn and Broccoli Brown Rice Casserole image

Provided by Lord Byron's Kitchen

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 8

2 cups brown rice, (cooked)
4 cups broccoli florets, (frozen)
1 1/2 cups canned creamed corn
2 large eggs, (beaten)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups white cheddar cheese, (shredded)
1/4 cup fresh parsley, (chopped)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly coat a baking dish with cooking spray and set aside.
  • Whisk together the eggs, creamed corn, onion powder, garlic powder, and one cup of the cheese together.
  • Fold in the frozen broccoli and cooked brown rice.
  • Transfer mixture to baking dish.
  • Bake for 30 minutes. Remove from oven, top with remaining half cup of cheese and bake for 15 more minutes.
  • Garnish with parsley and serve immediately.

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