Time 1h25m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
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.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed. Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes. Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well. Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Heat oil in a small skillet over medium heat. Saute onion until translucent. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish. Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.
More about “baked corn and rice casserole recipes”
Time 1h Yield 4 servings. Number Of Ingredients 8 Steps:
Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened., Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.
