|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.
Tip: Try saffron rice casserole for more results.
Results 1 - 10 of 10 for corn saffron rice casserole
Cook rice as directed on ... mexicorn. Place in casserole dish and sprinkle ... cheese. Place in 350 degree oven until heated through and cheese is melted.
Prepare rice as directed. Add corn, butter, and soup ... Mix well. Pour into casserole dish. Top with cheddar cheese. Bake at 350 degrees for 20 minutes.
Cook rice according to directions ... and soup. Mix well. Pour into 1 1/2-quart casserole dish. Top with cheese. Bake at 350°F for 25 to 30 minutes.
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.
Prepare rice according to package directions. Add corn, soup, and ... 1 1/2 quart casserole dish. Sprinkle remaining ... 325 degrees for 30 to 40 minutes.
Cook rice according to package directions. Mix together with rest of the ingredients. Bake at 400°F for 30 minutes or until heated.
Melt butter. Mix ... Pour into large casserole. bake 350-375 degrees 30 minutes. Sprinkle on cheese when done and let sit in warm oven until cheese is melted.
Prepare rice as directed on package. Mix all ingredients together with cooked rice. Bake at 350 degrees for 25 minutes.
Cook rice according to package ... melted. Stir in other ingredients and pour into greased casserole. Bake at 350 degrees until bubbly. Serves 10 to 12.
Cook rice as directed on package. Stir in other ingredients. Put in 9x13 casserole. Top with grated cheese. Bake at 350 degrees until hot, about 20-25 minutes.
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