Rice And Corn Casserole Food

CHEESY CORN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
• Combine cooked rice, cream of chicken, corn, and butter; mix well.
• Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.

ULTIMATE CHEESY CORN AND RICE CASSEROLE

Steps:

• Cook the rice mix according to the package instructions.
• Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
• In a large bowl, mix the cooked rice, drained Libby's® Whole Kernel Sweet Corn, sour cream, cream of celery soup, pimientos, green onion, and about half of the cheese together. Add salt and pepper to taste.*
• Pour the mixture into the prepared dish. Top with the remaining cheese.
• Bake for 25 to 30 minutes until the cheese starts to brown and bubble around the edges.

RICE AND CORN CASSEROLE

Steps:

• In a medium casserole, heat oil over medium heat. Add onions and cook until beginning to brown, 3 minutes.
• Add rice and stir until coated with oil. Add 3 3/4 cups water and bring to a boil. Cover and reduce heat to low, and cook 18 minutes. Or until rice is tender and liquid is absorbed.
• Preheat oven to 375. Remove rice from heat and let stand 5 minutes.
• Stir in corn, cumin, butter, sour cream, salt and pepper. Top with shredded cheese.
• Place casserole in oven and bake, covered, until rice is heated through and cheese is melted. 10 mintues.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
• Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
• Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
• Taste for seasonings, adding more salt or cayenne pepper if needed.
• Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

RICE, CORN AND CHEESE CASSEROLE

Steps:

• In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
• Pour the ingredients into a sprayed 2-quart casserole.
• Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.

MEXICAN CORN AND RICE CASSEROLE

Steps:

• In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
• Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
• Drain beans and rinse them well, discarding the juice.
• Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
• Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
• Let sit for about five minutes to set and cool, then serve.