Cheesy Corn and Rice Casserole

Cheesy Corn and Rice Casserole is a delicious, comforting side dish that the whole family will love. It's made with yellow rice, Mexicorn, and cheddar cheese.

I was going through a really old blog (think 2008) the other day and found a recipe that I'd only labeled as Aunt Pat's Corn Casserole and immediately texted my mom asking if she remembered it. I had vague memories but my mom told me how much she loved it when my Aunt Pat would bring it to all our family gatherings.

It's a comforting casserole side dish made with yellow rice, Mexicorn (corn with peppers), and cheese. I know it all sounds weird and like it won't work together but just trust me.

It's great if you need to prep dinner the night before. You can put it all together and just pop it in the oven when you get home from work.

Ingredients

• Yellow rice - a lot of different brands make this yellow rice but make sure it's a 5 ounce bag.
• Unsalted butter - I use unsalted butter in this because the rice is already well seasoned and then we're adding more salt with the cream of chicken soup and corn.
• Cream of chicken soup - the original recipe calls for cream of celery but I don't like celery so I use cream of chicken. You could also do cream of mushroom. (I also used gluten free cream of chicken so that's an option if you need to make it gluten free.)
• Mexicorn - I had to go to 2 stores to find these so do a quick search on your store's website before heading out. The Green Giant brand makes the 11 ounce cans of Mexicorn that this recipe calls for. I did find other brands that made corn with peppers but the cans were larger so you would have to measure it out if you use those. Make sure you drain the corn well!
• Cheddar cheese - I like a really sharp cheddar cheese in this recipe but use whatever kind of cheddar you like.
• Paprika - this gets sprinkled on top before baking and doesn't really add much besides color. You can skip it if you want.

How To Make Cheesy Corn and Rice Casserole

• Prep. Cook rice according to package instructions. Transfer to a mixing bowl. Add butter and stir until butter is melted.
• Combine. Add cream of chicken soup, drained Mexicorn, and cheddar cheese. Stir until well combined.
• Transfer. Transfer to a prepared 9x9-inch casserole dish.
• Bake. Bake at 350F for 30 minutes.
• Serve. Serve hot.

How Long Is It Good For?

Cheesy corn and rice casserole will be good for up to 4 days in the refrigerator. Make sure to store it in an airtight container.

When you are ready to serve it, reheat in the microwave.

Can You Make It Ahead?

You can do all the steps up to baking the night before you plan to serve it. After you transfer everything to the baking dish, let it cool, and then cover tightly and store in the fridge overnight.

It may need extra baking time since you will be baking it from cold. Just look for the cheese to be melted and the casserole to be bubbly.

Can You Freeze It?

You can freeze this casserole if you have leftovers or you can freeze an entire pan!

If doing leftovers, I would do individual servings in silicone freezer molds and then once frozen, you can put them in to freezer ziploc bags. You can defrost and warm up individual servings as needed.

To freeze the entire pan, I like to use disposable aluminum pans. Make sure you cover them tightly with multiple layers. When you are ready to cook it, let it defrost overnight in the fridge and bake as instructed.

More Rice Recipes

• Cheesy Chicken Broccoli Rice Casserole
• Chicken Fried Rice
• Slow Cooker Cheesy Chicken and Rice
• Chicken and Wild Rice Casserole

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