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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Rice Cook Time 20

Total Time 50

Servings

Calories 326kcal

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.