Baked Corn and Rice Casserole Recipe

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Baked Corn and Rice Casserole
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  1. Preheat oven to 350 degrees.
  2. Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  3. Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  4. Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  5. Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 368.25 Kcal (1542 kJ)
Calories from fat 117.82 Kcal
% Daily Value*
Total Fat 13.09g 20%
Cholesterol 38.35mg 13%
Sodium 651.94mg 27%
Potassium 322.03mg 7%
Total Carbs 51.49g 17%
Sugars 4.63g 19%
Dietary Fiber 2.14g 9%
Protein 12.48g 25%
Vitamin C 39.7mg 66%
Vitamin A 0.1mg 5%
Iron 1.7mg 10%
Calcium 257.1mg 26%
Amount Per 100 g
Calories 98.07 Kcal (411 kJ)
Calories from fat 31.38 Kcal
% Daily Value*
Total Fat 3.49g 20%
Cholesterol 10.21mg 13%
Sodium 173.61mg 27%
Potassium 85.76mg 7%
Total Carbs 13.71g 17%
Sugars 1.23g 19%
Dietary Fiber 0.57g 9%
Protein 3.32g 25%
Vitamin C 10.6mg 66%
Iron 0.5mg 10%
Calcium 68.5mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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