Easy Mexican Corn and Rice Casserole Recipe | Yummly

Easy Mexican Corn and Rice Casserole

YUMMLY(3)
John Munro: "Great. Added some bacon bits for the kids" Read More
12Ingredients
50Minutes
190Calories

Description

This easy one-bowl Mexican corn and rice casserole is a fun vegetarian weeknight dinner.

Ingredients

US|METRIC
  • nonstick cooking spray
  • 4 cups frozen corn kernels (thawed and drained)
  • 3 cups cooked rice
  • 2 cups prepared salsa
  • 1/2 cup sour cream
  • 2 large scallions (minced)
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Mexican blend cheese (for corn mixture)
  • 1 cup shredded Mexican blend cheese (for topping)
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    NutritionView More

    190Calories
    Sodium25% DV590mg
    Fat17% DV11g
    Protein16% DV8g
    Carbs6% DV17g
    Fiber8% DV2g
    Calories190Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol35mg12%
    Sodium590mg25%
    Potassium210mg6%
    Protein8g16%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A6%
    Vitamin C8%
    Calcium20%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Needs some sort of meat, it's kinda boring - and it looks nothing like in the pictures.
    John Munro a month ago
    Great. Added some bacon bits for the kids
    Cara Rivera a month ago
    So good. I added chopped meat to it and used 1tsp of garlic powder instead of the 3/4 tsp.

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