Here’s a comforting and classic Corn and Rice Casserole recipe—creamy, cheesy, and easy to make.
Corn and Rice Casserole
Serves: 6–8
Ingredients:
- 1 cup uncooked white rice (long-grain or medium-grain)
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) cream-style corn
- 1/2 cup chopped onion (optional)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream or cream cheese
- 1/2 cup milk
- 2 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Optional topping: crushed buttery crackers or more cheese
Instructions:
- Preheat oven
- Set oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix ingredients
- In a large bowl, combine uncooked rice, whole kernel corn, cream-style corn, chopped onion, shredded cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
- Assemble casserole
- Pour mixture into prepared baking dish.
- Sprinkle extra cheese or crushed crackers on top if desired.
- Bake
- Cover with foil and bake 45–50 minutes.
- Remove foil and bake an additional 10–15 minutes until the top is golden and rice is fully cooked.
- Serve
- Let the casserole rest 5 minutes before serving to set.
✅ Tips:
- If you like a creamier casserole, stir in ½ cup more milk or a little cream halfway through baking.
- You can add diced bell peppers, green chiles, or cooked bacon for extra flavor.
- For faster cooking, use minute rice and reduce bake time to 25–30 minutes.
If you want, I can also give a southern-style cornbread-topped version that adds a crunchy, golden crust over the creamy corn and rice—very cozy for family dinners.
Do you want that version?
