Ingredients for Cajun Corn Casserole
- Uncooked Rice
- 2 tablespoons butter (for rice), 1 stick (8 tablespoons) butter (for vegetables)
- 1 medium onion, chopped
- 1 medium bell pepper (any color), chopped
- 2 stalks celery, chopped
- 1-2 jalapeño peppers, seeded and minced (adjust to your spice preference)
- Creamed Corn
- Velveeta Cheese
- Sharp Cheddar Cheese
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How to Make Cajun Corn Casserole
- Cook 1 cup of rice according to package directions with 2 tablespoons of butter and salt. Set aside to cool slightly.
- Melt 1 stick (8 tablespoons) of butter in a large skillet over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
- In a large bowl, combine the cooked rice, 2 (15-ounce) cans of drained whole kernel corn, the sautéed vegetables, and the minced jalapeño peppers.
- Stir in the cubed Velveeta cheese until melted and well combined.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Sprinkle 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until golden brown and bubbly. Add a few shakes of Louisiana hot sauce during the last 5 minutes of baking for extra flavor.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
38g
Fat
89g
Carbs
27g
