Rice And Corn Casserole
Creamy and cheesy rice casserole with sweet Mexicorn, perfect as a comforting side dish for family dinners or potlucks, blending savory flavors with a cheesy topping.
Ingredients
Instructions
- Cook the yellow rice according to the package directions.
- Melt the margarine before mixing it with the cooked rice, Mexicorn, and cream of celery soup.
- Mix all the ingredients together thoroughly.
- Season with salt and pepper to taste.
- Pour the mixture into a baking dish.
- Sprinkle grated cheese on top.
- Bake at 350°F (175°C) for 20 minutes until heated through and cheese is melted.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the mixture before baking. You can also substitute the cream of celery soup with cream of mushroom or chicken soup depending on your preference. If you want to add more vegetables, chopped bell peppers or diced tomatoes work well and enhance the flavor. This recipe is a great way to use up leftover rice.
Serving Suggestions
This Rice and Corn Casserole can be served as a hearty main dish or a flavorful side. It pairs beautifully with grilled chicken or steak, and a fresh green salad adds a nice contrast. For a vegetarian meal, consider serving it alongside roasted vegetables or a simple vegetable stir-fry. It's also a great accompaniment to American recipes like BBQ.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to keep it moist and cover with a lid or foil to prevent drying out. You can reheat in the oven at 350°F (175°C) until heated through or in the microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Corn Casserole contains roughly 396 calories, with 1g protein, 7g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 749mg per serving (33% 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 substitute brown rice for yellow rice, but be sure to adjust the cooking time accordingly, as brown rice typically takes longer to cook. You may also want to season it with a bit of turmeric or saffron to achieve that signature color and flavor.
Is there a way to make this dish gluten-free?
To make this Rice and Corn Casserole gluten-free, ensure that the cream of celery soup is labeled gluten-free or make your own using gluten-free flour. Check that the yellow rice is also gluten-free, which many brands are. This way, you can enjoy the dish without any gluten concerns.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 24 hours. When ready to serve, simply bake it at 350°F (175°C) until heated through and the cheese is bubbly. This makes it a perfect make-ahead dish for gatherings.
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).