SPICY RICE CASSEROLE
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.
Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS
Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
- Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
CORN AND RICE CASSEROLE
This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according the the package directions; set aside.
- In a big skillet, melt the butter over medium heat.
- Saute bell pepper and onion for 5 minutes or until tender.
- Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
- Spoon mixture into a greased 13x9 inch casserole dish.
- Bake in a 350° oven for 30 minutes or until well heated.
- Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4
SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)
Provided by Tabatha
Number Of Ingredients 9
Steps:
- Prepared the rice according to the package directions. Preheat oven to 350°F. Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black pepper, and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350°F for about 20 minutes. VARIATION: You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese. Read more: http://www.deepsouthdish.com/2009/03/spicy-rice-corn-casserole.html#ixzz35aXPC7ox Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook
CORN CASSEROLE
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
RICE, CORN AND CHEESE CASSEROLE
Make and share this Rice, Corn and Cheese Casserole recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
- Pour the ingredients into a sprayed 2-quart casserole.
- Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.
Nutrition Facts : Calories 188.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 39.1, Fiber 3.3, Sugar 0.5, Protein 6.5
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- Preheat the oven to 375 degrees. Char the poblanos over an open flame until blackened on all sides. You can do this over a gas stove top, on the grill, or under the broiler. Place the blackened peppers in a bowl, cover, and set aside to cool.
- Heat the oil in a medium saucepan over medium heat with half of the salt. Cook until the onions are translucent, about 5 minutes, then pour in the rice and stir until coated with oil. Pour in the chicken stock or water, then bring to a boil, cover, and reduce the heat to low and simmer until the rice is cooked through, about 10 minutes.
- While the rice cooks, remove the blackened skins from the poblanos and use a knife to scrape out the seeds. Avoid doing this under water, as it will wash off all the beautiful charred flavor. Finely chop the peppers.
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