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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

    Photo by gailanng

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    5.0 4

    Rate it! | Read 4 Reviews

    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.

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    Ratings & Reviews:

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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%
    Detailed Nutrition Values About Nutrition Info

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