Cheesy Corn and Rice Casserole

Recipe by Stacey Little of Southern Bite



Prep Time

15 min

Cook time

30 min


  • 2 boxes (7 oz.) yellow rice mix

  • 2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 8 ounces sour cream

  • 1 can (10.5 oz.) condensed cream of celery soup

  • 4 ounces diced pimentos, drained

  • 4 stalks scallions/green onions, sliced

  • 1/2 teaspoon black pepper

  • 8 ounces shredded cheddar cheese, divided


1. Cook rice according to package directions. Let cool slightly.

2. Preheat oven to 350°F and lightly spray 2-quart baking dish with nonstick cooking spray.

3. In large mixing bowl, add cooked rice, corn, sour cream, cream of celery soup, pimientos, scallions/green onion, black pepper, and 4 oz. of cheese. Mix until combined. Pour into prepared dish. Top with remaining cheese.

4. Bake for 25-30 minutes until cheese starts to brown and bubble around edges.