Rice, corn, and cheese casserole

More sharing options

Share on Twitter

4 of 5 (1)

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

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.

Minutes to Prepare: 5

Minutes to Cook: 45

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.