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.
Ingredients
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1 (5-oz) package yellow rice
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1 (11-oz) can Mexicorn, drained
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1 cup shredded cheddar cheese
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1 (10.5-oz) can unsalted cream of chicken soup
Instructions
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Preheat the oven to 350°F and lightly spray a 9×9-inch baking pan with cooking spray.
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Cook the rice according to the package instructions.
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In a bowl, combine the cooked rice, Mexicorn, ½ cup of cheddar cheese, and cream of chicken soup.
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Pour the mixture into the prepared pan and top with the remaining ½ cup of cheddar cheese.
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Bake for 20-30 minutes, or until the cheese is melted and bubbly.
Notes
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For a spicier kick, add diced green chilies or jalapeños.
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Make it gluten-free by using gluten-free cream of chicken soup.
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Swap Mexicorn for regular canned corn if needed.
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For a heartier version, add cooked chicken .
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
