Corn and Rice Casserole is a flavorful, creamy side dish perfect for gatherings. Made with seasoned yellow rice, Mexican-style whole kernel corn, cream of chicken soup, butter, and cheddar cheese, it’s rich, comforting, and very easy to prepare.
The best part? Once the rice is cooked, you just combine the ingredients, transfer to a casserole dish, and bake. It’s an ideal 3-step, no-fuss side for holidays or weeknight dinners.
This recipe is make-ahead friendly. Cook the rice a day or two in advance, then mix and bake when you’re ready. That frees up time for other meal prep—or for relaxing with family.
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Why You’ll Love It
Extremely versatile. Turn it into a main by adding cooked diced chicken, turkey, tuna, pinto beans, or black beans. Cooked crumbled bacon is a tasty option for extra flavor and crunch.
Very simple. Aside from cooking the rice, the recipe only requires mixing and baking — minimal measuring and effort.
Highly flavorful. The seasoned rice provides the base seasoning, the corn adds sweetness and texture, the cream soup brings creaminess, and the cheese delivers comforting richness.
Ingredients You’ll Need
This casserole uses simple pantry ingredients you likely already have.
Seasoned yellow rice – most of the dish’s flavor comes from the seasoned rice. It eliminates the need for extra spices.
Mexican-style corn – adds color and a touch of sweetness from the red and green bell pepper bits.
Cream of chicken soup – provides creaminess and helps keep the casserole moist.
Cheddar cheese – adds comfort and depth; shredding your own cheese gives the best texture and flavor.
Butter – unsalted is recommended since other ingredients contain sodium.
Ingredient Substitutions
- For extra creaminess, use creamed corn.
- To lower sodium, use 2 cups cooked white rice instead of seasoned yellow rice.
- Regular whole-kernel corn can replace Mexican-style corn.
- Swap cream of chicken for cream of mushroom to change the flavor profile.
- Try different cheeses: sharp cheddar, Colby Jack, or jalapeño cheddar all work well.
- Use olive oil instead of butter if you prefer.
How to Make Corn and Rice Casserole
Step 1 – Cook the seasoned yellow rice according to the package directions, substituting 1 tablespoon unsalted butter for any oil called for.
Step 2 – When the rice is done, add 3 tablespoons of unsalted butter to the hot rice and stir until melted and evenly distributed.
Step 3 – Stir in the drained Mexicorn, cream of chicken soup, and shredded cheddar cheese until well combined.
Step 4 – Transfer the mixture to a prepared casserole dish and bake uncovered at 350°F (175°C) until hot and bubbly, about 25 minutes.
Recipe Tips
- Drain all liquid from the canned corn to keep the casserole thick and not watery.
- Spray the casserole dish with non-stick spray to prevent sticking.
- Taste before adding more seasoning — the seasoned rice and soup are usually sufficient.
- Double the recipe and bake in a 9×13-inch pan for a larger crowd.
What Goes with Corn and Rice Casserole
This casserole pairs well with roasted or grilled meats such as steak, pan-fried fish, or garlic butter pork chops. It also complements a fresh side salad or steamed vegetables for a balanced meal.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole casserole in a 350°F oven until hot.
Questions You May Have
Yes. Add cooked diced chicken, turkey, or cooked ground beef to make it a heartier main dish. Ensure any meat is fully cooked before mixing it in.
Yes. Assemble and refrigerate before baking for convenient holiday or meal prep. Bring it closer to room temperature before baking or add a few extra minutes to the cook time.
Yes. Freeze in an airtight container wrapped well with plastic wrap or foil. Label with the date; the casserole keeps about 2–3 months in the freezer.
More Side Dishes To Try
- Pineapple Cheese Casserole
- Cheesy Green Bean Casserole
- Stove Top Candied Sweet Potatoes
- Southern Cornbread Dressing
If you try this recipe, please leave a comment to share how it turned out—I’d love to hear from you.
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Recipe
Corn and Rice Casserole
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Equipment
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Pot for cooking the rice
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8×8-inch pan
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Measuring cup
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Measuring spoon
Ingredients
- 5 oz Seasoned yellow rice (5 oz packet)
- 4 tablespoon Unsalted butter, divided
- 11 oz Mexican-style corn, drained
- 10.75 oz Cream of chicken soup
- 1 cup Cheddar cheese, shredded
Instructions
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Tip – read the directions before you begin for best results.
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In a 2-quart pot, cook the seasoned rice according to package directions, using 1 tablespoon unsalted butter instead of olive oil.
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While the rice cooks, preheat the oven to 350°F and spray an 8×8-inch casserole dish with non-stick spray.
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When the rice is finished, remove from heat and add 3 tablespoons unsalted butter. Let melt and stir to combine.
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Stir in the drained corn, cream of chicken soup, and shredded cheddar. Pour into the prepared dish and bake uncovered for 25 minutes, until hot and bubbly.
Nutrition
Nutritional information is provided as a courtesy. I am not a nutritionist and cannot guarantee accuracy; values may vary by brand. Use a nutrition calculator or app if you need exact figures for the brands you use.