How to Bake a Corn and Rice Casserole (9 Steps)
A corn and rice casserole provides a lot of flavor with minimal effort on your part. Use the casserole as a side dish or as a main course. It provides a nutritious meal because it includes grains, vegetables and protein all in one dish. The best part is that even when made with fresh ingredients, a corn and rice casserole is inexpensive to bake.
Things You'll Need
- 1/4 bell pepper, chopped
- 1 cup celery, chopped
- 1/4 cup onion, chopped
- 1 tsp. pimento, chopped
- 4 eggs
- 1 cup long grain rice
- 1 can Mexican-style corn
- 2 16-ounce cans creamed corn
- 1 tbsp. flour
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp. sugar
- 1/2 cup shredded cheddar and Monterey Jack cheese
Instructions
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Preheat the oven to 325 degrees.
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Chop the bell pepper, celery, onion and pimento into small pieces.
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Beat the eggs well. Egg Beaters can be used for those watching their cholesterol.
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Combine all of the ingredients except for the cheese in a large bowl.
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Grease or lightly butter a casserole dish.
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Pour the mix into the casserole dish.
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Sprinkle cheddar and Monterey Jack cheese on the top of the casserole.
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Cook the corn and rice casserole for 1 hour at 325 degrees.
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Remove from the oven and serve.
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