Corn and Rice Casserole
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.
Servings: 10 People
Calories: 356kcal
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
- 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.
Nutrition
Serving: 01 | Calories: 356kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg