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?
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!
Ingredients You'll Need
Corn and Rice Casserole has simple ingredients you probably already have on hand.
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.
- 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.
Step 2 - after the rice has cooked, add more butter (yup, more butter!).
Step 3 - stir in the Mexicorn, cream of chicken soup, and cheese.
Step 4 - mix everything up and then pour into a casserole dish. Bake until hot and bubbly!
- 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
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
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.
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.
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.
More Side Dishes To Try
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Corn and Rice Casserole
- pot for cooking the rice
- 8x8-inch pan
- measuring cup
- measuring spoon
- 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
- 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.
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.