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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    45 mins

    40 mins

    ratherbeswimmin''s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare rice according the the package directions; set aside.
    2. 2
      In a big skillet, melt the butter over medium heat.
    3. 3
      Saute bell pepper and onion for 5 minutes or until tender.
    4. 4
      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.
    5. 5
      Spoon mixture into a greased 13x9 inch casserole dish.
    6. 6
      Bake in a 350° oven for 30 minutes or until well heated.
    7. 7
      Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

    Ratings & Reviews:

    • on May 02, 2005

      55

      I love this recipe. It is just the perfect combo of textures and tastes! My neighbor made this for me the first time and I asked her to make it so many times (for neighborhood parties and such) that she finally just gave me the recipe. Yummy!

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

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    Nutritional Facts for Corn and Rice Casserole

    Serving Size: 1 (186 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 337.1
     
    Calories from Fat 90
    26%
    Total Fat 10.0 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 29.9 mg
    9%
    Sodium 958.0 mg
    39%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.6 g
    18%
    Protein 10.4 g
    20%

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