If you’re craving a comforting, vibrant dish that feels like a warm hug from the inside, this Corn and Rice Casserole Recipe is exactly what you need. It combines fluffy, seasoned yellow rice with sweet Mexicorn, creamy soup, and a golden cheddar cheese topping, all baked to bubbly perfection. This is the kind of casserole that brings color, flavor, and easy weeknight satisfaction to your table without any fuss.
Ingredients You’ll Need
The magic of a great Corn and Rice Casserole Recipe lies in its simplicity. Each ingredient plays a crucial role, balancing texture and taste seamlessly. From the seasoned yellow rice that forms the hearty base, to the creamy soup that binds it all together, every element shines.
- Yellow rice (5-oz package): Provides vibrant color and a flavorful, fluffy foundation for the casserole.
- Mexicorn (11-oz can, drained): A sweet and savory mix of corn and peppers that adds exciting texture and bursts of flavor.
- Shredded cheddar cheese (1 cup): Melts to create a rich, gooey topping that brings indulgence to each bite.
- Unsalted Cream of Chicken Soup (10.5-oz can): Acts as the creamy binder, making the casserole moist and silky throughout.
How to Make Corn and Rice Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350ºF to get it nice and ready for baking. Lightly spray a 9×9-inch baking pan with cooking spray to ensure your casserole doesn’t stick and comes out perfectly clean and presentable.
Step 2: Cook the Rice
Follow the instructions on your yellow rice package to cook it properly. Perfectly cooked rice is essential—it should be fluffy and separate, forming the base that absorbs all those flavors in the casserole.
Step 3: Combine Ingredients
In a mixing bowl, stir together the cooked yellow rice, drained Mexicorn, half of the shredded cheddar cheese, and the cream of chicken soup. This combination ensures every spoonful is creamy, cheesy, and packed with a sweet crunch from the corn mixture.
Step 4: Assemble the Casserole
Transfer your mixture into the prepared baking pan. Evenly sprinkle the remaining cheese on top to create that irresistible, golden crust once baked.
Step 5: Bake Until Bubbly
Place the casserole in the oven and bake for about 20 to 30 minutes. You’re looking for the cheese to melt completely and start bubbling with a light golden color, signaling it’s time to dive in.
How to Serve Corn and Rice Casserole Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or green onions adds a splash of color and a subtle freshness that elevates the comforting richness of the casserole perfectly.
Side Dishes
This casserole pairs wonderfully with bright, crisp side salads or steamed veggies like broccoli for a well-rounded meal that feels both hearty and fresh.
Creative Ways to Present
For a fun twist, serve the Corn and Rice Casserole Recipe in individual ramekins for single servings—perfect for gatherings. You can also top each serving with a dollop of sour cream or a few slices of avocado to add creamy, cool contrast.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely, then cover it tightly and store in the refrigerator for up to 4 days. The flavors meld beautifully overnight, so leftovers often taste even better the next day.
Freezing
This casserole freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350ºF until warmed through, about 15-20 minutes, to retain that lovely cheesy top layer. Alternatively, microwave single servings on medium power for 2-3 minutes, stirring halfway.
FAQs
Can I use fresh corn instead of Mexicorn?
Absolutely! Fresh corn adds a nice sweetness and crunch—just sauté it briefly or steam before mixing to ensure it’s tender enough within the casserole.
Is there a vegetarian version of this Corn and Rice Casserole Recipe?
Yes! Swap the cream of chicken soup for a cream of mushroom or cream of celery soup to keep it creamy and flavorful without meat.
Can I substitute the yellow rice with plain white or brown rice?
You can, but keep in mind yellow rice adds a wonderful seasoned taste that plain rice lacks. Brown rice will change the texture and cook longer, so plan accordingly.
How spicy is this casserole?
This dish is mild but flavorful, thanks to the Mexicorn. If you want a little heat, you can add a pinch of cayenne pepper or some diced jalapeños to the mix.
What can I add to make this casserole more filling?
Adding cooked, shredded chicken or cooked beans will add protein and make the casserole heartier if you want more substance on your plate.
Final Thoughts
This Corn and Rice Casserole Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s quick to prepare, packed with comforting flavors, and offers that perfect balance of creamy, cheesy, and sweet notes. Give it a try—you’re going to love how it brightens up your meal rotation with ease and so much deliciousness.
Print
Corn and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Corn and Rice Casserole is a comforting and easy-to-make dish perfect for a quick weeknight dinner or a hearty side. Combining flavorful yellow rice, sweet corn, creamy soup, and melted cheddar cheese, this casserole delivers a warm, cheesy delight that will please the whole family.
Ingredients
Ingredients
- 1 (5-oz) package yellow rice
- 1 (11-oz) can Mexicorn, drained
- 1 cup shredded cheddar cheese, divided
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
Instructions
- Preheat the oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×9-inch baking pan with cooking spray to prevent sticking and ensure easy cleanup.
- Cook the rice: Prepare the yellow rice according to the package directions, usually involving boiling water and simmering until the rice is tender and fluffy.
- Mix ingredients: In a large bowl, combine the cooked rice, drained Mexicorn, 1/2 cup of shredded cheddar cheese, and the can of unsalted cream of chicken soup. Stir thoroughly to blend all ingredients evenly.
- Assemble the casserole: Transfer the rice mixture into the prepared baking pan, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this comforting dish as a main or side for any meal.
Notes
- You can substitute the cream of chicken soup with cream of mushroom soup for a vegetarian option if desired.
- For added flavor, consider mixing in some sautéed onions or bell peppers with the rice mixture before baking.
- To make the dish gluten-free, verify that the cream of chicken soup and yellow rice are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
