Rice Casserole

Rice Casserole

44 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  puppitypup

“A cheesy rice with corn and green onions. Pretty enough for company and tastes great!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the rice, 1 cup of the cheese, corn, milk, sour cream and green onions. Transfer to a 1 quart casserole dish, and sprinkle the remaining cheese over the top.
  3. Bake for 25 to 30 minutes in the preheated oven, or until cheese is melted and the dish is heated through.

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Reviews (44)

Rate This Recipe
Sherry Miller

Sherry Miller

I didn't have any green onions, so I threw in fresh chives. And I had lots of cheddar cheese and no sour cream. And we don't like rice so I... am just kidding. It cracks me up, how we all fiddle with recipes. I did fiddle with this one to suit my pantry. It was easy. It was delicious. This is a very forgiving recipe. I'm keeping it.



A good recipe for leftover rice. I did have to change a bit. I had 3 1/2 cups of rice,I used a whole can of corn, 1 1/2 cups of cheese, 2 tablespoons of oregano, salt and pepper. Still seemed to be missing something. I will try some different spices and maybe add more veggies next time.



Delicious! I made this with broccoli instead of corn, very good.

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Amount Per Serving (6 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Pork With Fried Rice and Vegetable Casserole


next recipe:

Wild Rice Casserole