Corn and Rice Casserole

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READY IN: 1hr 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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