Corn and Rice Casserole

(from saymyname’s recipe box)

Source: Southern Living

Serves 10 people

Categories: Corn, Rice, Side Dish, Tex-Mex

Ingredients

  • 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

Directions

  1. Prepare rice according the the package directions; set aside.

  2. In a big skillet, melt the butter over medium heat.

  3. Saute bell pepper and onion for 5 minutes or until tender.

  4. 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.

  5. Spoon mixture into a greased 13×9 inch casserole dish.

  6. Bake in a 350° oven for 30 minutes or until well heated.

  7. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

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