Why You’ll Love This Recipe

This casserole is the perfect balance of cheesy, creamy, and savory, with the natural sweetness of corn. It’s quick to prepare and can be made ahead of time for convenience. The combination of yellow rice, corn, cheddar cheese, and cream of chicken soup comes together in just minutes, and the end result is absolutely delicious. Plus, it’s customizable, making it an ideal side dish for any meal.

Ingredients

1 (5-oz) package yellow rice
1 (11-oz) can Mexicorn, drained
1 cup shredded cheddar cheese
1 (10.5-oz) can unsalted cream of chicken soup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F. Lightly spray a 9×9-inch baking pan with cooking spray.
Cook the rice according to the package instructions.
In a bowl, combine the cooked rice, Mexicorn, ½ cup of cheddar cheese, and cream of chicken soup.
Pour the mixture into the prepared pan, and top with the remaining ½ cup of cheddar cheese.
Bake for 20-30 minutes, or until the cheese is melted and bubbly.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 25-35 minutes

Variations

For a spicier version, add a can of diced green chilies or some jalapeños.
You can use gluten-free cream of chicken soup if needed for dietary preferences.
Substitute the Mexicorn with regular canned corn if that’s what you have on hand.
For extra flavor, mix in some cooked chicken .

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the oven at 350°F for about 10-15 minutes, or microwave until hot.

FAQs

1. Can I make this corn and rice casserole ahead of time?

Yes, you can prepare the casserole ahead of time and refrigerate it. Just bake it when you’re ready to serve.

2. Can I freeze this casserole?

Yes, this dish freezes well. Prepare it as usual, let it cool completely, and then store it in a freezer-safe container for up to 3 months. To reheat, bake it from frozen at 350°F until heated through.

3. Can I use a different type of rice?

Yes, you can use other types of rice like white or brown rice, though the cooking time may vary.

4. Can I make this casserole without cheese?

While the cheese adds flavor and creaminess, you can skip it for a lighter version. You could also use a dairy-free cheese substitute.

5. Can I use regular canned corn instead of Mexicorn?

Yes, regular canned corn will work, but Mexicorn adds a bit more flavor due to the added peppers.

6. Is this dish suitable for a gluten-free diet?

Yes, if you use a gluten-free cream of chicken soup and ensure your rice is gluten-free, this casserole can be made gluten-free.

7. Can I add meat to this casserole?

You can add cooked chicken, sausage, or even ground beef for a heartier meal.

8. How long can I keep leftovers?

Store leftovers in the fridge for 3-4 days.

9. What can I serve this casserole with?

This casserole pairs well with grilled chicken or a simple salad.

10. Can I make this casserole in a larger pan?

Yes, you can adjust the recipe for a larger pan, but you may need to increase the cooking time slightly.

Conclusion

Corn and Rice Casserole is a perfect side dish that is as easy to make as it is delicious. With just four ingredients, this cheesy and creamy casserole comes together quickly and is sure to be a hit with your family and friends. Whether you serve it for a weeknight dinner or a special occasion, it will become a staple in your recipe collection. Enjoy!

Corn and Rice Casserole

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Author: Julia
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Corn and Rice Casserole is a creamy, cheesy, and comforting side dish made with just four ingredients—yellow rice, Mexicorn, cheddar cheese, and cream of chicken soup. Quick to prepare and customizable, it’s the perfect addition to any meal. Whether served with chicken, or beef, this casserole is sure to be a family favorite.

Instructions

Preheat the oven to 350°F and lightly spray a 9×9-inch baking pan with cooking spray.
Cook the rice according to the package instructions.
In a bowl, combine the cooked rice, Mexicorn, ½ cup of cheddar cheese, and cream of chicken soup.
Pour the mixture into the prepared pan and top with the remaining ½ cup of cheddar cheese.
Bake for 20-30 minutes, or until the cheese is melted and bubbly.

Notes

For a spicier kick, add diced green chilies or jalapeños.
Make it gluten-free by using gluten-free cream of chicken soup.
Swap Mexicorn for regular canned corn if needed.
For a heartier version, add cooked chicken .

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American