Yellow Rice and Corn Casserole
Yellow rice and corn casserole is a simple and delicious side dish for any night of the week or holiday meal. Made with only 5 ingredients.
Servings: 6 servings
Calories: 380kcal
Ingredients
- 5 ounce package Yellow Rice
- 15 ounce can Whole Kernel Corn drained
- ½ cup Melted Butter
- 10 ounce can Cream of Mushroom Soup
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook rice according to package directions. If it calls for butter, omit the butter.
- Combine the rice with corn, melted butter, and soup in a bowl; mix well.
- Spoon into a greased 1.5 quart baking dish and top with cheese.
- Bake at 350 degrees for 25 minutes or until hot, bubbly and cheese melts.
Notes
Yellow Rice: Yellow rice is usually found next to white rice at the grocery store. It's flavorful, vibrant, and golden from spices like turmeric or saffron. I recommend using yellow rice for this recipe. White rice will change the taste a bit.
Use the Correct Dish: Use a 1.5-quart baking dish to avoid overflow.
Make-Ahead: Want to get ahead? Mix this yellow rice with corn recipe and store it in the fridge until you are ready to bake. Just add 5–10 extra minutes to the baking time.
Drain the Corn Well: Make sure to drain the corn well. Too much liquid will make the dish soupy.
Use Leftover Rice: This is a great way to use leftover yellow rice in the fridge!
Double the Recipe: You may want to double this recipe if you plan to make it for family gatherings, church socials, or family reunions so that you can have leftovers at home.
Nutrition
Calories: 380kcal | Carbohydrates: 31g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 697mg | Potassium: 188mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg
