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    Home » Side Dishes » Corn and Rice Casserole

    Corn and Rice Casserole

    Published: Oct 10, 2023 · Modified: Oct 10, 2023 by Anne Clark · This post may contain affiliate links · Leave a Comment

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    Corn and Rice Casserole Pinterest image.

    Corn and Rice Casserole is a side dish you'll want to serve at every get-together! It's prepared using seasoned yellow rice, Mexican whole kernel corn, creamy chicken soup, butter, and cheddar cheese, resulting in a creamy cheesy side dish that's both super simple and incredibly flavorful!

    The coolest thing about this dish? After you've cooked the rice, it's just a matter of mixing everything together, pouring it into a casserole dish, and baking it. It's the ultimate 3-step, no-fuss Thanksgiving sidekick.

    Make-ahead friendly means you can cook the rice a day or two before, then on the big day, mix it all up and bake it. This means more time for other holiday prepping or the best part - quality family bonding and isn't that what this day is truly all about?

    Square pan with cooked corn and rice casserole.  Spoon scooping out a serving.
    Jump to:
    • Why You'll Love It
    • Ingredients You'll Need
    • Ingredient Substitutions
    • How to Make Corn and Rice Casserole
    • Recipe Tips
    • What Goes with Corn and Rice Casserole
    • Storing and Reheating
    • Questions You May Have
    • More Side Dishes To Try
    • Recipe
    • Comments

    Why You'll Love It

    Extremely versatile. You can easily change it into a main entree by adding a protein like cooked and diced chicken or turkey, drained tuna fish, pinto beans, or black beans.

    You can get a little bold and add some cooked and crumbled bacon for extra flavor and a little crunch!

    Very simple recipe. With just a little prep (cooking the rice), all that's left to do is mix everything up and bake it. Heck, there's hardly any measuring to do.

    Highly flavorful. Using the seasoned rice really helps kick this rice casserole into high gear. The corn adds a nice sweetness and crunch while the creamy of chicken soup adds more flavor and creaminess. And the cheese...well, cheese will be cheese and we love it!

    Because you love rice! I love rice and could eat it every day! If you love rice, too, you'll love Cajun Rice Dressing, Shrimp and Rice Casserole, and Spanish Rice!

    Ingredients You'll Need

    Corn and Rice Casserole has simple ingredients you probably already have on hand.

    Ingredients measuring out in individual containers.

    Seasoned yellow rice - this is where most of the flavor comes from! Using seasoned rice, there's really no need to add additional seasonings. You can find the 5-ounce packet of (I use Mahatma, Zatarain's, or Vigo brand) seasoned yellow rice on the same isle as regular rice. Or you can order through Amazon.

    Mexican style corn - I like to use Mexican style corn (Mexicorn) for the pretty colors of the red and green bell peppers it provides to this casserole.

    Cream of chicken soup - adds creaminess and prevents dryness.

    Cheese - cheese makes most food better, and this is no exception! Cheese definitely adds that "comfort" in this comfort food. BTW, I recommend shredding your own cheese for the best flavor and texture.

    Butter - unsalted butter because there's enough sodium in the other ingredients.

    Ingredient Substitutions

    • For extra creaminess, use creamed corn.
    • For a lower sodium version, use 2 cups of white cooked rice instead of seasoned yellow rice.
    • You can use regular whole kernel corn instead of the Mexican style corn.
    • Switch up the flavor by using cream of mushroom soup instead of cream of chicken soup.
    • Use your favorite kind of cheese such as sharp cheddar, Colby jack, or jalapeno cheddar.
    • If you don't want to use butter, you can use olive oil instead.

    How to Make Corn and Rice Casserole

    Step 1 - cook the seasoned yellow rice according to the package's directions except replace the olive oil with butter.

    Cooked yellow rice in small pot.

    Step 2 - after the rice has cooked, add more butter (yup, more butter!).

    Cooked rice with pat of butter on top.

    Step 3 - stir in the Mexicorn, cream of chicken soup, and cheese.

    Corn, cream of chicken soup, and cheese added to rice in the pot.

    Step 4 - mix everything up and then pour into a casserole dish. Bake until hot and bubbly!

    Baked corn and rice casserole in square casserole dish with a serving in the corner that's been scooped out.

    Recipe Tips

    • Be sure to drain all the liquid from the canned corn. Getting rid of the packing liquid helps to keep the casserole nice and thick.
    • To keep the casserole from sticking to the pan, spray it with a little non-stick spray before adding the casserole to it.
    • Before you add additional seasonings, taste test first. You most likely won't be adding any more seasoning because the rice and cream of mushroom soup are already well seasoned.
    • You can double the recipe and bake it in a 9x13-inch pan.

    What Goes with Corn and Rice Casserole

    This makes a great side dish alongside roasted or grilled meats, such as steak, pan fried fish, or pork chops. It's also great with a side salad or steamed vegetables for a balanced meal.

    Storing and Reheating

    The leftovers can be stored in the refrigerator for up to 3 days in a tightly covered container. Heat leftovers in the microwave until warm.

    Questions You May Have

    Can I add meat to corn and rice casserole?

    Absolutely! Cooked and diced chicken, turkey, or even cooked ground beef can be added to make the casserole a heartier main dish. Just make sure the meat is fully cooked before incorporating it.

    Can I make this casserole in advance?

    Yes, you can prepare the casserole in advance and refrigerate it before baking. This can be especially helpful for busy holiday meal preparations. Just be sure to bring it to room temperature before baking or increase the baking time slightly.

    Can I freeze it?

    Yes, corn and rice casserole can be frozen for future use. Make sure to store it in an airtight container and wrap it tightly in plastic wrap or aluminum foil. Write the date on the package. It should be good for up to 2-3 months in the freezer.

    Baked corn and rice casserole in square casserole dish with a serving in the corner that's been scooped out.

    More Side Dishes To Try

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      Pineapple Cheese Casserole
    • Cooked green bean casserole in square casserole dish with one serving removed. A wooden serving spoon is resting on top of the casserole.
      Southern Green Bean Casserole
    • Cooked candied sweet potatoes in a cast iron skillet.
      Stove Top Candied Sweet Potatoes
    • baked cornbread dressing in white rectangular casserole dish with wooden serving spatula on the side
      Southern Cornbread Dressing

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    Recipe

    Square pan with cooked corn and rice casserole. Spoon scooping out a serving.

    Corn and Rice Casserole

    Corn and Rice Casserole is a side dish you'll want to serve at every get-together! It's easy to make, versatile, and make ahead friendly.
    5 from 2 votes
    Print Pin For Later Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Rice Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 326kcal
    Author: Anne Clark

    Equipment

    • pot for cooking the rice
    • 8x8-inch pan
    • measuring cup
    • measuring spoon

    Ingredients

    • 5 oz Mahatma seasoned yellow rice also known as Saffron rice
    • 4 tablespoon Unsalted butter, divided
    • 11 oz Mexican style corn, drained
    • 10.75 oz Cream of chicken soup
    • 1 cup Cheddar cheese, shredded shred your own cheese for the best flavor and texture
    Prevent your screen from going dark

    Instructions

    • Tip - for the best results, read through the directions before you begin making the recipe.
    • In a 2-quart pot, cook the rice according to the package directions, except use 1 tablespoon unsalted butter instead of olive oil.
    • While the rice is cooking, preheat the oven to 350F. Spray a 8x8 casserole dish with non-stick spray.
    • When the rice is done, remove the pot from the heat. Lift the lid and drop 3 tablespoon of unsalted butter into the hot rice. Let the butter melt and then stir to combine.
    • Add the remaining ingredients and blend well. Pour the mixture into the casserole dish, and bake uncovered for 25 minutes.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 326kcal | Carbohydrates: 34g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 482mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 1mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected]. 

    I’d love to hear from you!

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