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    You are in: Home / Recipes / Baked Corn and Rice Casserole Recipe
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    Baked Corn and Rice Casserole

    Baked Corn and Rice Casserole. Photo by Starrynews

    1/7 Photos of Baked Corn and Rice Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Baby Kato's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
    3. 3
      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.
    4. 4
      Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
    5. 5
      Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

    Ratings & Reviews:

    • on April 11, 2014

      55

      What a great side dish to any meal. Served this dish alongside your Chicken Thighs Oven Fried and it was a great match . Loved all the flavors and ingredients and I'll definitely keep this recipe handy. Made for Spring PAC, 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2013

      55

      This was such a wonderful dish. I made as written only cutting it down for DH and I (three servings). DH is ready to have this again. Next time I think I will add a little more jalapeno (ours was a mild one). Thank you for sharing the recipe. Made for El Maiz~ Corn June 2013 tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2010

      55

      This was delish...made as a side dish for Easter Sunday and sister-in-law immediately asked who made this? Please send me the recipe. I used frozen corn too 'cause I'm not in love with anything from the can. Only used the red peppers because they are so sweet and add a ton of flavor. Used red pepper flakes instead of jalapeno so becareful not to get too heavy handed unless you really like the bite...we do. Thanks for sharing a recipe I'll definitely use many times over. Loved all the veggies in it and will try it with other assortments. Even my two year old grand daughter ate it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Baked Corn and Rice Casserole

    Serving Size: 1 (353 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 508.2
     
    Calories from Fat 184
    36%
    Total Fat 20.4 g
    31%
    Saturated Fat 12.1 g
    60%
    Cholesterol 50.5 mg
    16%
    Sodium 560.7 mg
    23%
    Total Carbohydrate 68.6 g
    22%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.1 g
    20%
    Protein 16.2 g
    32%

    Ideas from Food.com

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