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!

Give me a rating:)

Print Pin

Course: Side Dishes

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Author: Jennifer Stewart

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