Corn-Rice Casserole

Name: Corn-Rice Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 312 grams Mexican-style corn, drained; 439 grams cream-style corn; 1 green bell pepper, chopped; 227 grams mild Mexican pasteurized prepared cheese product, cubed; 1 small onion, chopped; 0 teaspoons pepper; 473 milliliters uncooked long-grain rice; 1 teaspoons salt; 57 grams 1/2 cup shredded Cheddar cheese; 283 grams diced tomato and green chiles, undrained; 312 grams whole kernel corn, drained

Corn-Rice Casserole might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free recipe has 293 calories, 10g of protein, and 10g of fat per serving. This recipe serves 12. Autumn will be even more special with this recipe. If you have tomato and chiles, rice, corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook rice according to package directions; set aside.

Ingredients you will need

Rice

Melt butter in a large skillet over medium heat; add bell pepper and onion, and saut 5 minutes or until tender.

Ingredients you will need

Bell Pepper

Butter

Onion

Equipment you will use

Frying Pan

Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Creamed Corn

Cooked Rice

Equipment you will use

Baking Pan

Bake at 350 for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.

Ingredients you will need

Cheese

Equipment you will use

Oven

Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish.

Ingredients you will need

Wrap