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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 233.9
  • Total Fat: 7.5 g
  • Cholesterol: 22.3 mg
  • Sodium: 558.4 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 11.9 g

View full nutritional breakdown of Rice, corn, and cheese casserole calories by ingredient
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Rice, corn, and cheese casserole

Submitted by: MY_AGREEMENT

Introduction

An old favorite comfort food out of Jane Brody's Good Food Book. (I substituted low-fat cheese to cut the fat/calories a bit.) Makes a hearty, protein-filled vegetarian main dish, or a great side dish. An old favorite comfort food out of Jane Brody's Good Food Book. (I substituted low-fat cheese to cut the fat/calories a bit.) Makes a hearty, protein-filled vegetarian main dish, or a great side dish.
Number of Servings: 8

Ingredients

    3 cups cooked brown rice (1 cup raw)
    2 cups corn kernels
    1 small onion, finely chopped (1/3 cup)
    2 cups low-fat (not fat-free) grated cheese (Colby, Cheddar, or your favorite combination)
    1-1/2 cups milk (I use 1% milk)
    1 tsp. salt
    1/2 tsp. chili powder, or to taste
    1/4 tsp. black pepper
    Paprika


Directions

In a large mixing bowl, combine all the ingredients except paprika, and mix well. Pour into a greased 2-quart casserole. Sprinkle with paprika, and bake in a 350 degree oven for 40-45 minutes. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MY_AGREEMENT.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Pretty good, but it needed some more spices. It's such an easy recipe to add whatever you want to flavor it differently. I'm thinking next time adding chopped ham and some peas. - 2/11/10

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