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)
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
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.
Transfer the mixture to the prepared baking dish and smooth it into an even layer. Sprinkle the shredded cheese evenly over the top.
Bake the casserole on middle rack of oven until cheese is golden brown and dish is gently bubbling at the edges, 35-40 minutes.
Check to see that casserole is done. Carefully remove from oven or add time as needed.
Allow the casserole to rest for 15 minutes before serving.