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.
1-9-ounce packageYellow Saffron riceCooked per package instructions
1-16-ounce packageOrganic frozen cornThawed
1-10.5-ounce canHeart Smart Cream of Celery Soup
2Fresh Jalapeno Peppersdiced
8ouncesColby-Jack Cheesefreshly shredded
Using the package directions cook the yellow saffron rice and reserve until needed.
Prepare a 9x10 glass baking dish with cooking spray and preheat the oven to 375 degrees F
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.