Jalapeño Corn Casserole | Crye-Leike Is Cookin'

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Jalapeño Corn Casserole ingredients (11)

Servings not stated

Casserole
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

Topping
1 cup shredded mild Cheddar cheese

Jalapeño Corn Casserole Directions

Prepare rice
Cook rice according to package directions. Preheat oven to 350ºF.


Prepare aromatics
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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Index
corn
jalapeño
Latin / Latin-style
rice

Page Last Modified 18 June 2016