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
Scale
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.
