SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)

Spicy Rice & Corn Casserole Recipe - (4.1/5) image

Provided by Tabatha

Number Of Ingredients 9

1 (8-ounce) box of Zatarain's New Orleans-Style yellow rice
1/4 cup of unsalted butter, divided, 1/2 stick
1 (11-ounce) can of Mexican corn, undrained
1 (10.75-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, plus more to taste
1 pinch of Slap Ya Mama Cajun seasoning, 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°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