5 from 19 votes
Corn and Rice Casserole is super simple to make, yet packed with an amazing flavor bite after delicious bite. Combining just a few ingredients, such as corn, yellow rice, Colby Jack cheese, cream of Celery Soup, and jalapeno peppers, you'll be in and out of the kitchen in no time flat.
Corn and Rice Casserole
Prep Time
15 mins
Cook Time
35 mins
Cool
10 mins
Total Time
50 mins
 
Corn and Rice Casserole is super simple to make, yet packed with an amazing flavor bite after delicious bite. Combining just a few ingredients, such as corn, yellow rice, Colby Jack cheese, cream of Celery Soup, and jalapeno peppers, you’ll be in and out of the kitchen in no time flat.
Course: Side Dish
Cuisine: American, Southern
Keyword: Casserole, corn, Rice
Servings: 10 People
Calories: 356 kcal
Author: Heidy McCallum
Ingredients
  • 1 -9-ounce package Yellow Saffron rice Cooked per package instructions
  • 1 -16-ounce package Organic frozen corn Thawed
  • 1 -10.5-ounce can Heart Smart Cream of Celery Soup
  • 2 Fresh Jalapeno Peppers diced
  • 8 ounces Colby-Jack Cheese freshly shredded
  • Cooking spray
Instructions
  1. Using the package directions cook the yellow saffron rice and reserve until needed.
  2. Prepare a 9x10 glass baking dish with cooking spray and preheat the oven to 375 degrees F
  3. Combine cooked yellow rice, thawed organic corn, and Cream of Celery soup in a large bowl. Once you are done place the corn and rice mixture in the prepared 9x10 glass baking dish and top with the shredded Colby-Jack cheese. Bake covered for 35 minutes or until the cheese has completely melted. Remove from oven and cool for about 10 minutes before serving.