Corn, Rice And Cheese Casserole
A cheesy, comforting casserole combining sweet corn, fluffy rice, and melted cheese, baked to perfection. This versatile dish is perfect for family dinners or potlucks, offering a creamy texture and savory flavor that appeals to all ages. Easy to prepare and serve hot or cold, it’s a crowd-pleaser.
Ingredients
Instructions
- Grease a baking dish.
- Stir the drained corn, cooked rice, and shredded cheese together in a bowl.
- In another bowl, beat the eggs, salt, pepper, and milk until well combined.
- Pour the corn mixture into the greased dish.
- Pour the egg mixture over the corn and rice mixture in the dish.
- Bake at 350°F (175°C) for 30 to 35 minutes until set and golden.
- Serve hot or cold.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the cheese mixture. You can substitute the cheese with a dairy-free alternative if desired. If you want a bit more flavor, try adding sautéed onions or bell peppers. You can also incorporate spices like paprika or cayenne for a kick. For an added crunch, top with breadcrumbs before baking.
Serving Suggestions
Serve the casserole hot or cold, making it a versatile dish for any meal. It pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside complementary dishes like Cream Peas And Potatoes to balance flavors. For a heartier option, add a side of grilled chicken or a slice of crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for about 1-2 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn, Rice And Cheese Casserole contains roughly 364 calories, with 11g protein, 97g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (198% of the Daily Value), vitamin C (74% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1431mg per serving (62% 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 canned?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the mixture. This way, you maintain the texture and flavor of the dish. Frozen corn is a great alternative if you don’t have canned corn on hand.
How can I make this casserole spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the egg mixture. You can also sprinkle some cayenne pepper or chili powder into the corn and rice mixture for an extra kick. Adjust the spices according to your heat preference.
Is this casserole suitable for vegetarian diets?
Yes, this casserole is vegetarian-friendly as it contains no meat. It’s a great option for those following vegetarian recipes. To enhance its nutritional value, you could add some sautéed vegetables like spinach or zucchini to the mix.
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).