Corn and Rice Casserole
Cheesy Corn and Rice Casserole combines tender yellow rice, corn, and lots of cheese. With just 5 ingredients, this delicious side dish comes together quickly and is a hit with everyone!
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Servings: 8 servings
Calories: 215kcal
Ingredients
- 5 ounces yellow rice mix prepared, or 2 cups leftover rice
- 10.5 ounces cream of onion soup
- 15.25 ounces creamed corn
- 15.25 ounces fire-roasted tomatoes drained
- 8 ounces cheddar cheese shredded
Instructions
- Cook the rice according to package directions or use leftover yellow rice.
- Place the rice in a large bowl and add the creamed corn, corn kernels, cream of onion soup, and shredded cheese.
- Mix to combine.
- Pour into an 8x8 baking dish.
- Bake at 350F for 30 minutes or until bubbly and golden brown.
- Remove from the oven and serve warm.
- Enjoy!
Notes
- Drain but do not rinse the fire roasted corn.
- Use frozen if you prefer more crisp tender corn.
- Want a full meal? Add in a pound of cooked ground beef.
- For more cheesy goodness, sprinkle some extra cheese on top during the last 5 minutes of baking.
- You can cook this in a 9×9 or 9×13 pan if you need to.
- Prepare the baking dish with nonstick spray for easier clean up.
- I don’t add salt and pepper to this because of the canned soup but feel free to season as you like.
Nutrition
Serving: 1cup | Calories: 215kcal | Carbohydrates: 18g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 407mg | Fiber: 1g | Sugar: 2g