Rice Corn And Cheese Casserole Recipes

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

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.

RICE CASSEROLE

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.

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.

BAKED CORN AND RICE CASSEROLE

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.

CHEESY MEXI-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

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.

CORN AND BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray and set aside.
• In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan.
• Toss crackers with melted butter. Sprinkle over broccoli mixture.
• Bake uncovered for 25 to 30 minutes.

RICE, CORN AND CHEESE CASSEROLE

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.

CORN AND BROCCOLI BROWN RICE CASSEROLE

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.