Scalloped Corn And Rice
Creamy scalloped corn and rice combine tender rice, sweet corn, green pepper, and melted cheese for a comforting side suitable for family dinners or potlucks.
Ingredients
Instructions
- Mix rice, corn, green pepper, and pimiento together.
- Season with salt and pepper to taste.
- Blend in beaten eggs; layer alternately with grated cheese in a greased 2-quart casserole, ending with cheese on top.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture. You can substitute the American cheese with cheddar or mozzarella for a different flavor profile. If you prefer a bit of heat, adding diced jalapeños or a sprinkle of cayenne pepper can enhance the dish. This dish is a great way to use leftover rice, making it a practical choice for busy weeknights.
Serving Suggestions
This scalloped corn and rice dish pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. For added protein, consider serving it alongside grilled chicken or fish. It can also be a delightful side for holiday gatherings or potlucks, where it complements both vegetarian recipes and meat dishes alike.
Storage & Reheating
Store any leftover scalloped corn and rice in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F until warmed through, or use the microwave in short intervals, stirring in between, to ensure even heating without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn And Rice contains roughly 355 calories, with 11g protein, 68g carbohydrates, and 5g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1098mg per serving (48% 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 fresh corn instead of canned?
Absolutely! Fresh corn can add a delightful crunch and flavor to the dish. Simply cook the corn kernels slightly before mixing them in to ensure they are tender when baked.
What can I substitute for eggs in this recipe?
You can replace the eggs with a flaxseed meal or chia seed mixture, using 1 tablespoon of either mixed with 2.5 tablespoons of water for each egg. This is a great option for those following a vegan diet.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the rice and corn mixture. You can also top it with crushed red pepper flakes before baking for an extra kick.
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).