I set out to write this very yummy post yesterday and right before I was ready to add all my wonderfully witty commentary, I saw a little notice that asked me if I wanted to update my blog and being the good little girl that I am I said of course!
What ensued was (and is) not pretty.
The update gave my site a case of the hiccups so to speak… which resulted in panic… which resulted in exactly 952 emails to my rock star designer begging her to help me.
We have the issue under control, but things most likely won’t be totally “normal” on the main site until we get a few things ironed out.
In the meantime she has given me permission to carry on with posting which is good because I have like 400 posts I want to share right the second the site breaks and I can’t.
Anyhoo, exaggerations aside, this recipe right here is a keeper… Sweet Corn and Rice Casserole.
It was actually the first recipe that I marked to make when reviewing 101 Cozy Casseroles and immediately placed it under the category… “Oh I am soooo making this!”
It has green peppers and green chilies and mexicorn three of my favorite ingredients!
Psst… Have you entered to win a copy of this super fun cookbook?
Now next time I make this, I will divide this recipe into 4 dishes and freeze three of them to have as family sides.
This time I made it for a dinner with 8 people (some folks had seconds ;)) and still had over half to put in the fridge… DEFINITELY enough for at least 12 if not 16 as a side dish.
Speaking of which… I am also considering adding chicken to this to make it an all-in-one casserole for a one pot meal for dinner. It is sooo good and everyone loves it, so I am thinking with a little chicken it would make a killer main dish too!
Enough of my jaw-jacking (see how chatty I get when my beloved blog is on lock down for less than 24 hrs???)… how about the recipe?
Start by melting 2 T Butter in a pan.
Chop up 1 onion and 1 green pepper and saute them in the butter until tender.
Now it is time to dump in the remaining ingredients:
A can of Mexicorn (drained)… YUM!
A can of Sweet Corn (drained) or you could add 2 Cups fresh Sweet Corn if you have some this summer… makes my mouth water just thinking about sweet corn…
A can of Creamed Corn
A can of Diced Tomatoes with Green Chilies
8 oz of Mexican Velveeta cubed
And 6 cups cooked rice and salt and pepper to taste…
Stir and heat through
Top with 1/2 Cup of Shredded Cheddar Cheese
Bake at 350 for 30 minutes or until bubbly.
Sweet Corn and Rice Casserole
- 2 T Butter
- 1 Green Bell Pepper- Chopped
- 1 Onion- Chopped
- 1 Can Mexicorn-Drained
- 1 Can Sweet Corn- Drained OR 2 Cups Fresh Sweet Corn
- 1 Can Creamed Corn
- 1 Can Diced Tomatoes with Green Chilies
- 8 oz Mexican Velveeta- Cubed
- 6 Cups Rice- Cooked
- Salt and Pepper to Taste
- 1/2 Cup Shredded Cheddar Cheese
- Melt butter in pan
- Saute peppers and onions
- Add remaining ingredients except shredded cheese.
- Heat through.
- Place in casserole dish and top with shredded cheese
- Bake at 350 for 30 minutes
Disclaimer: Affiliate links were used in this post. But my desire to type endlessly about recipes I love is very clearly my own and after the last 24 hours I might just need therapy over it… just sayin’