Corn And Rice Bake
A cheesy, creamy baked corn and rice casserole with vegetables, perfect for family dinners or potlucks, combining sweet corn, flavorful peppers, and melted cheese.
Ingredients
Instructions
- Chop the small onion and green pepper; cook in butter until tender.
- Mix the cooked vegetables with creamed corn, Minute rice, beaten eggs, pimento, and half of the cheese.
- Pour the mixture into a greased baking dish and bake at 325°F for 40 minutes.
- Sprinkle the remaining cheese on top and bake for an additional 5 minutes until melted.
Tips & Substitutions
For a richer flavor, consider sautéing the onion and green pepper until caramelized. You can substitute regular rice for Minute rice; just adjust the cooking time and liquid accordingly. Adding a pinch of cayenne or your favorite herbs can elevate the dish. If you prefer a vegetarian option, simply omit the eggs or replace them with a flax egg.
Serving Suggestions
This dish is delicious served warm as a main course or side. Pair it with a fresh salad, such as Tortellini Vegetable Salad Made Easy, for a complete meal. It also complements grilled meats or can be enjoyed alongside Refrigerator Rolls For Company for a comforting family dinner.
Storage & Reheating
Allow the Corn and Rice Bake to cool completely before storing. Place it in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. It can also be microwaved in individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Rice Bake contains roughly 949 calories, with 21g protein, 203g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (382% of the Daily Value), vitamin C (55% of the Daily Value), and protein (43% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 584mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare the Corn and Rice Bake a day in advance. Simply follow the instructions up to the baking step, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of creamed corn?
If you don't have creamed corn, you can blend fresh corn kernels with a bit of cream or milk to mimic the texture and flavor. Alternatively, you can use regular corn mixed with a small amount of heavy cream or a dairy-free alternative for a similar effect.
Can I add protein to this recipe?
Yes, you can easily incorporate cooked chicken, ground beef, or even beans for added protein. Just mix them into the vegetable and rice mixture before baking. This adds heartiness to the dish, making it a more filling meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).