Corn and Rice Casserole
Creamy, cheesy, and irresistibly comforting, this Corn and Rice Casserole is a hearty side dish that’s perfect for bringing people together. Bursting with flavor from sweet corn, diced green chilies, and a medley of cheddar and mozzarella cheeses, this recipe combines the heartiness of long-grain white rice with a lush, creamy mixture of sour cream and cream cheese for ultimate indulgence. Seasoned with aromatic garlic, paprika, and a touch of black pepper, this casserole is baked to golden, bubbly perfection in under an hour. Ideal for family dinners, potlucks, or holiday spreads, this dish pairs beautifully with your favorite proteins and can even stand alone as a vegetarian main course. Plus, it’s easy to customize with a sprinkle of fresh parsley for added color and freshness. If you're searching for a rich, satisfying casserole recipe, this creamy corn and rice dish will quickly become a beloved staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1.5 cups frozen corn kernels
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 ounces canned diced green chilies
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rice to the skillet and stir to coat with the butter and aromatics. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
In a large mixing bowl, combine the cooked rice, frozen corn kernels, sour cream, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, diced green chilies, paprika, salt, and black pepper. Mix until all ingredients are well incorporated.
Spread the mixture evenly into the prepared baking dish. Sprinkle a little extra cheddar or mozzarella cheese on top, if desired.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 44.3 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2128 mg | 164% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1308 mg | 28% | |
*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.
