This easy one-bowl Mexican corn and rice casserole is a fun vegetarian weeknight dinner.
Satisfy your sweet tooth with this easy-to-make recipe for Easy Mexican Corn and Rice Casserole.
1. Info for Easy Mexican Corn and Rice Casserole
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 8
- Calories: 202.9 kcal
2. Ingredients for Easy Mexican Corn and Rice Casserole
- Nonstick cooking spray
- 4 cup frozen corn kernels (thawed and drained)
- 3 cup cooked rice
- 2 cup prepared salsa
- 1/2 cup sour cream
- 2 large scallions (minced)
- 1 1/2 tsp. ground cumin
- 3/4 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup shredded Mexican-blend cheese (for corn mixture)
- 1 cup shredded Mexican-blend cheese (for topping)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
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Place the corn kernels, cooked rice, salsa, sour cream, scallions, cumin, garlic powder, salt, black pepper, and shredded cheese in a large mixing bowl. Fold the ingredients together with a rubber spatula until thoroughly combined.
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Transfer the mixture to the prepared baking dish and smooth it into an even layer. Sprinkle the shredded cheese evenly over the top.
3.3 Oven
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Bake the casserole on middle rack of oven until cheese is golden brown and dish is gently bubbling at the edges, 35-40 minutes.
3.4 Check
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Check to see that casserole is done. Carefully remove from oven or add time as needed.
3.5 Serve
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Allow the casserole to rest for 15 minutes before serving.
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