Jalapeño Corn Casserole ingredients (11)
Servings not statedCasserole
1 cup uncooked rice
1 medium bell pepper, chopped
1 cup celery, chopped
1 medium onion, chopped
1/2 cup margarine
2 (17-oz / 482g) cans of cream style sweet corn
1 (15-oz / 425g) can of whole kernel sweet corn, drained
1/3 cup chopped jalapeño peppers
1 Tbsp sugar
1/2 tsp salt
1 cup shredded mild Cheddar cheese
Jalapeño Corn Casserole DirectionsPrepare rice
Cook rice according to package directions. Preheat oven to 350ºF.
Meanwhile, and over Low heat, cook the bell pepper, celery and onion in the margarine until tender. Do not brown.
Assemble and bake casserole
Combine the cooked rice and aromatics. Add the corn, jalapeño, sugar and salt, stirring well.
Spray lightly (12- x 8- x 2-inch) casserole dish with PAM® No-Stick Cooking Spray; spoon rice mixture into dish and bake in preheated oven 350ºF for thirty (30) minutes.
Sprinkle shredded cheese over top; bake an additional fifteen (15) minutes. Serve warm. Back to Top
Jalapeño Corn Casserole Notes
- Adapts Crye-Leike Real Estate Services. Crye-Leike Is Cookin' (Collierville: Fundcraft Publishing, Inc. n.d.), 55.
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Page Last Modified 18 June 2016