Baked Corn And Rice Casserole Food

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RICE, CORN AND CHEESE CASSEROLE



Rice, Corn and Cheese Casserole image

Make and share this Rice, Corn and Cheese Casserole recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked brown rice
2 cups corn kernels
1 small onion, finely chopped
2 cups fat-free cheddar cheese, shredded
1 1/2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon chili powder (to taste)
1/4 teaspoon black pepper
paprika

Steps:

  • In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
  • Pour the ingredients into a sprayed 2-quart casserole.
  • Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.

Nutrition Facts : Calories 188.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 39.1, Fiber 3.3, Sugar 0.5, Protein 6.5

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

CORN AND RICE CASSEROLE



Corn and Rice Casserole image

This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
1 (8 ounce) package Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese

Steps:

  • Prepare rice according the the package directions; set aside.
  • In a big skillet, melt the butter over medium heat.
  • Saute bell pepper and onion for 5 minutes or until tender.
  • Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
  • Spoon mixture into a greased 13x9 inch casserole dish.
  • Bake in a 350° oven for 30 minutes or until well heated.
  • Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4

BAKED RICE WITH SAUSAGE, PEPPERS, AND CORN



Baked Rice with Sausage, Peppers, and Corn image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 10

1 pound spicy or sweet Italian sausage
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 tablespoon minced garlic (from 3 cloves)
1 large orange or red bell pepper, ribs and seeds removed, cut into 1/4-inch slices
1 1/2 cups Arborio rice
3 cups low-sodium chicken broth
Coarse salt and freshly ground pepper
2 small ears fresh corn, husks and silks removed, cut into 1-inch rounds
Cilantro leaves, for serving

Steps:

  • Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife. In a large straight-sided ovenproof skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3 minutes. Transfer to a plate.
  • Add remaining 2 tablespoons oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in rice, then broth; season with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving, topped with cilantro.

BAKED CORN CASSEROLE



Baked Corn Casserole image

A Southwestern twist on the usual corn casserole.

Provided by akhowell

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 teaspoon vegetable oil
½ cup chopped onion
¼ cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Heat oil in a small skillet over medium heat. Saute onion until translucent.
  • In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
  • Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g

MEXICAN CORN AND RICE CASSEROLE



Mexican Corn and Rice Casserole image

This is an easy casserole, which can be as spicy as you like, just add jalapeños or stick with green chilies. It very good and full of protein! It can be vegetarian, also, just omit the bacon. It tastes just as good without it!

Provided by DidIDoThat

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup of chopped onion
15 1/2 ounces corn
1 tablespoon cilantro (1/4 cup fresh if you have it)
2 tablespoons butter
4 slices bacon, chopped (can be omitted)
6 1/4 ounces chicken rice-a-roni, including the seasoning packet
14 1/2 ounces tomatoes (drain them, and save the juice)
4 ounces green chilies (drained with juice saved)
1 (15 1/2 ounce) can pinto beans
1 cup cheddar cheese
1 teaspoon thyme
1 garlic clove, chopped
1/2 cup beer, any kind
salt and pepper

Steps:

  • In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
  • Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
  • Drain beans and rinse them well, discarding the juice.
  • Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
  • Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
  • Let sit for about five minutes to set and cool, then serve.

Nutrition Facts : Calories 511.1, Fat 19.2, SaturatedFat 9.1, Cholesterol 40.8, Sodium 840.9, Carbohydrate 68.1, Fiber 10.1, Sugar 6.6, Protein 19.6

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