|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 400 for corn rice casserole
Preheat oven to 375°F. Mix rice, cream cheese spread, corn, 3/4 cup ... ground cumin. Makes 6. © 2009 and ®/™ Riviana Foods Inc., used with permission.
Pour corn juice into cup ... Mix with corn, rice, celery, and ... bottom of dish and dot butter on top of casserole. Bake 30 to 40 minutes at 375 degrees.
Cook yellow rice as directed on ... soup, cream style corn and Green Giant ... into 13x9 inch casserole dish. Bake in ... long enough for cheese to melt.
Fry bacon until ... with bacon, cooked rice, Mexicorn and ... into a buttered casserole dish, sprinkle paprika ... barbecued chicken, or ribs and baked ham.
Cook rice according to package ... rice along with corn and peppers. Mix ... and pour into casserole dish. Top with ... at 350 degrees for 25-30 minutes.
Saute onion in butter, add corn, rice, pimientos, salt ... into a greased 9x13 casserole, top with cheese. Bake 20 to 40 minutes at 350 degrees until firm.
Cook rice as directed. Grease ... Mix all ingredients together in dish except cheese. Top with shredded cheese and bake for 30 minutes in 350 degree oven.
Saute onions and ... in butter. Combine rice, corn, and tomatoes in a casserole dish. Sprinkle with grated cheese and bake at 350 degrees until cheese melts.
Brown onion in butter; add corn. Mix cooked rice, green pepper, ... and pour into casserole. Top with ... minutes. This is very good when you serve baked ham.
Cook rice according to direction ... butter. Add butter, corn and soup. Put ... Sprinkle cheese on top. Bake at 350 degrees until bubbles and cheese is melted.
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