Corn Rice Casserole(Club Member: Jason Harvey)
Creamy and cheesy, this corn rice casserole combines flavorful yellow rice with sweet Mexicorn and melted Cheddar cheese. Perfect for family dinners or potlucks, it offers comforting textures and a savory taste that appeals to all ages. Simple to prepare and bake, making it an easy crowd-pleaser.
Ingredients
Instructions
- Cook the yellow rice according to the package directions.
- Stir in the undiluted cream of chicken soup and Mexicorn.
- Pour the mixture into a buttered casserole dish.
- Top with grated Cheddar cheese.
- Bake uncovered at 350°F (175°C) for 20 to 30 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider mixing in some sautéed onions or bell peppers before baking. You can also substitute the cream of chicken soup with a cream of mushroom or a homemade version for a different taste. If you prefer a bit of spice, try adding diced jalapeños or a sprinkle of cayenne pepper to the mixture.
Serving Suggestions
This Corn Rice Casserole pairs beautifully with Chicken Simon And Garfunkel, creating a comforting meal. Serve it alongside a fresh green salad or steamed vegetables for a balanced dinner. For a complete spread, consider adding some crusty bread or a fruit salad as a refreshing side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Rice Casserole(Club Member: Jason Harvey) contains roughly 333 calories, with 17g protein, 12g carbohydrates, and 24g fat. It is an excellent source of calcium (37% of the Daily Value), protein (33% of the Daily Value), and vitamin A (27% of the Daily Value). Note that it is relatively high in sodium, at 801mg per serving (35% 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 brown rice instead of yellow rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time as brown rice typically takes longer to cook. Make sure to follow the package instructions for the brown rice to ensure it’s fully cooked before mixing with the other ingredients.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 15 minutes before baking.
Can I add other vegetables to this casserole?
Yes, feel free to add other vegetables like diced tomatoes, green bell peppers, or even black beans for more texture and flavor. Just make sure to drain any canned vegetables well before adding to avoid excess moisture in the casserole.
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).