Corn And Rice Casserole
A comforting casserole combining creamy corn, tender rice, and melty Velveeta cheese, accented with onions, green peppers, celery, and spicy jalapenos. Perfect for a family dinner or potluck, this dish offers a savory, slightly spicy flavor profile that appeals to all ages and pairs well with a fresh salad or bread.
Ingredients
Instructions
- Mix the cooked rice, creamed corn, chopped onion, chopped jalapenos, chopped green pepper, chopped celery, and Velveeta cheese together in a bowl.
- Pour the mixture into a casserole dish.
- Bake at 350°F for 30 minutes until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a can of diced tomatoes with green chilies. You can substitute brown rice for white rice if you prefer a nuttier flavor, but adjust the cooking time accordingly. Adding shredded chicken or turkey can enhance the protein content, making it similar to dishes like Corn And Sausage Bake. Adjust the jalapenos based on your heat preference.
Serving Suggestions
This Corn And Rice Casserole is perfect as a main dish or a hearty side. It pairs beautifully with a simple green salad or grilled chicken for a complete meal. For a vegetarian option, serve alongside roasted vegetables. You might also enjoy it with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 350°F for about 20 minutes or until warmed through. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Rice Casserole contains roughly 447 calories, with 16g protein, 138g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (381% of the Daily Value), protein (33% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 505mg per serving (22% 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 use frozen corn instead of creamed corn?
Yes, you can substitute frozen corn, but keep in mind that it won't have the creamy texture. To mimic the consistency of creamed corn, blend the frozen corn with a little cream or milk before adding it to the casserole.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if going straight from the fridge to the oven.
How can I make this dish spicier?
To increase the spice level, use more jalapenos or add diced habaneros for a stronger kick. You could also incorporate hot sauce or a sprinkle of cayenne pepper into the mix for a flavorful boost.
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).