SPICY RICE AND CORN CASSEROLE

Spicy Rice and Corn Casserole image

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients
1 (8 ounce) box of yellow rice (like Zatarain's New Orleans Style)
1/4 cup (1/2 stick) of unsalted butter, divided
1 (11 ounce) can of Mexican corn, undrained
1 (10-3/4 ounce) can of Campbell's Cream of Celery Soup
2 tablespoons of chopped jalapenos
Kosher salt, only if needed, to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
Pinch of Cajun seasoning (like Slap Ya Mama), or to taste
1 overflowing cup of shredded pepper jack cheese, divided

Steps:

Prepared the rice according to the package directions. Preheat oven to 350 degrees F.
Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, 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 degrees F for about 20 minutes.
Cook's Notes: If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute. Double for a potluck, church supper or as a funeral food dish.
Variation: Can also add in 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.
Source: http://deepsouthdish.com