Baked Corn And Rice Casserole Recipe

Ingredients for Baked Corn And Rice Casserole

• 1 cup long-grain rice
• Water
• 2 tablespoons butter
• Green Pepper
• Red Pepper
• Onion
• 1 jalapeño pepper, seeded and minced
• Mushroom
• 1 cup frozen corn, thawed
• Aged Cheddar Cheese
• Monterey Jack Cheese
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

How to Make Baked Corn And Rice Casserole

1. Preheat oven to 350°F (175°C).
2. Cook 1 cup long-grain rice in 2 cups boiling salted water for 15 minutes, or until tender. Drain and set aside to cool.
3. 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.
4. 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.
5. Pour the mixture into a greased 8x14 inch casserole dish. Sprinkle 1/4 cup grated Parmesan cheese over the top.
6. Bake for 50-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.