Rice Cheese and Corn Bake
Creamy, cheesy, and irresistibly comforting, this Rice Cheese and Corn Bake is the perfect family-friendly casserole that brings big flavors with minimal effort. Featuring tender cooked white rice, sweet bursts of frozen corn, and a velvety, homemade cheese sauce made with cheddar and Parmesan, this dish is pure comfort food. A quick 15-minute prep and a golden, bubbling finish in the oven make it ideal for busy weeknights or casual gatherings. Flavored with garlic and onion powders for depth and topped with an optional sprinkle of fresh parsley, this baked casserole pairs beautifully with a crisp side salad or roasted veggies. Perfectly creamy, perfectly cheesy, and perfectly simple—this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 1.5 cups frozen corn kernels
- 2 cups shredded cheddar cheese
- 1.25 cups milk
- 0.5 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a paste forms.
Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until the mixture thickens and becomes smooth.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese and all of the grated Parmesan cheese. Mix until the cheese is completely melted and the sauce is creamy.
Add garlic powder, onion powder, salt, and black pepper to the cheese sauce and stir to combine.
In a large mixing bowl, combine the cooked rice, frozen corn (no need to thaw), and the cheese sauce. Mix well to evenly coat the rice and corn in the sauce.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley for a pop of color and extra flavor.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 34.3 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2528 mg | 194% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1588 mg | 34% | |
*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.
