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    You are in: Home / Recipes / Jalapeno-Corn Casserole Recipe
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    Jalapeno-Corn Casserole

    Jalapeno-Corn Casserole. Photo by gailanng

    1/2 Photos of Jalapeno-Corn Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 34 mins

    15 mins

    1 hrs 19 mins

    breezermom's Note:

    I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnishes

    • green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

    Directions:

    1. 1
      Cook the rice according to the package directions; set the rice aside.
    2. 2
      Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
    3. 3
      Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
    4. 4
      Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

    Ratings & Reviews:

    • on March 23, 2012

      55

      This was really good! I enjoyed it very much, and it was very popular in the house. I love the kick the jalepeno brought, as well as the creaminess that the two cheeses gave to the dish! Very yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2013

      55

      I cut the recipe in half and substituted splenda for sugar. Next time I will try it without the sweetener as we found it too sweet. We did like the slight spike of heat & the creamy texture so I do plan to make it again. Thank you for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2012

      55

      Wow, what a great way to serve up a side dish! Made as directed but omitted the green bell pepper (not ready from the garden yet). There is a lot of butter for this recipe, and I had to let it sit on the counter after baking to cool for a bit, then stir to incorporate the butter as it had risen to the top of the casserole. Next time I may just go with half the butter. Will definitely be making again, thanks for an awesome recipe!

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

    Read All Reviews (5)

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    Nutritional Facts for Jalapeno-Corn Casserole

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 371.8
     
    Calories from Fat 171
    46%
    Total Fat 19.0 g
    29%
    Saturated Fat 11.7 g
    58%
    Cholesterol 51.6 mg
    17%
    Sodium 572.9 mg
    23%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.7 g
    27%
    Protein 9.4 g
    18%

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