Mexicorn Casserole
A cheesy, flavorful casserole combining rice, corn, and tender chicken soup with a crispy cheese topping, perfect for a comforting family dinner or potluck gathering.
Ingredients
Instructions
- Cook rice according to directions on the package.
- Mix cooked rice, cream of chicken soup, Mexicorn, and oleo together.
- Pour the mixture into a casserole dish.
- Bake at 325°F until bubbly, about 10 minutes.
- Top with grated cheese and bake for an additional 5 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture before baking. If you want to enhance the flavor, sauté some diced onions or bell peppers to mix in with the ingredients. You can also substitute the cream of chicken soup with a cream of mushroom soup for a vegetarian twist. This dish is great for potlucks, so don't hesitate to double the recipe!
Serving Suggestions
Serve the Mexicorn casserole hot, garnished with fresh cilantro or green onions for added flavor. It pairs beautifully with a simple side salad or tortilla chips for a crunchy contrast. This dish is also an excellent main course alongside Chicken And Broccoli With Mushrooms or Mary'S Potato Casserole for a hearty meal.
Storage & Reheating
Store leftover Mexicorn casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 325°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual servings on medium power for 2-3 minutes, checking to ensure it heats evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicorn Casserole contains roughly 113 calories, with 4g protein, 15g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 597mg per serving (26% 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 casserole ahead of time?
Yes, you can prepare the casserole in advance! Assemble all the ingredients in the casserole dish, cover, and refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it goes into the oven cold.
What can I substitute for Mexicorn?
If you can't find Mexicorn, you can use regular corn and add diced jalapeños or bell peppers for the flavor. Alternatively, a can of fire-roasted corn can provide a similar taste profile, giving your casserole a nice smoky touch.
Can I freeze the casserole?
Yes, you can freeze Mexicorn casserole! After baking, let it cool completely, then cover tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 325°F until heated through.
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).