Cheesy Rice and Corn Casserole
Warm, comforting, and irresistibly cheesy, this Cheesy Rice and Corn Casserole is a family-friendly side dish that’s perfect for weeknight dinners or festive gatherings. Featuring fluffy white rice, sweet bursts of corn, and a creamy homemade cheese sauce made with sharp cheddar and Parmesan, this casserole is as flavorful as it is satisfying. A golden, bubbly cheddar topping adds a crispy edge, while hints of garlic and onion powder enhance every bite. Quick to assemble and oven-baked to perfection, this dish pairs beautifully with roasted meats, grilled vegetables, or a crisp side salad. With just 15 minutes of prep and a short bake time, it’s a simple yet indulgent recipe that’s sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 teaspoon salt
- 1.5 cups sweet corn kernels (canned or frozen, drained if canned)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
- 1 as needed non-stick cooking spray
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch casserole dish with non-stick cooking spray.
In a medium-sized pot, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the water is fully absorbed and the rice is tender. Remove from heat and set aside.
If using frozen corn, thaw and drain it. If using canned corn, drain thoroughly. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Cook until the mixture thickens and is smooth, about 3–4 minutes.
Reduce the heat to low and stir in 1.5 cups of shredded cheddar cheese and all the Parmesan cheese. Mix until melted and smooth. Add the garlic powder, onion powder, and black pepper. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked rice, corn, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish. Smooth out the top and sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let the casserole cool for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 28.1 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3430 mg | 264% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
