Zutaten für Baked Corn And Rice Casserole
- 1 cup long-grain rice
- 2 cups water
- 2 tablespoons butter
- 1 bell pepper (any color), chopped
- 1 bell pepper (any color), chopped
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and minced
- 8 oz cremini mushrooms, sliced
- 1 cup frozen corn
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
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Zubereitung von Baked Corn And Rice Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 cup long-grain rice in 2 cups boiling salted water for 15 minutes, or until tender. Drain and set aside to cool.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Stir in 1 bell pepper (any color), chopped; 8 oz cremini mushrooms, sliced; 1 cup frozen corn, thawed; 1 jalapeño pepper, seeded and minced; 1/2 teaspoon salt; and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
- In a large bowl, combine the cooked rice, vegetable mixture, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, and 1/2 cup sour cream. Mix well to combine.
- Pour the mixture into a greased 8x14 inch casserole dish. Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Bake for 50-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
60g
Carbs
22g