Corn And Rice Bake Recipe

This Corn and Rice Bake makes a sumptuous meal ! Try this very delicious Corn and Rice Bake as a part of your weekend lunch menu and tell me if you liked it !

Summary

Servings6Cuisine
Course

Ingredients

 Water2 Cup (32 tbs)
 Rice1 Cup (16 tbs)
 Celery1 1⁄2 Cup (24 tbs), chopped
 Onion3 Tablespoon, chopped
 Butter1⁄4 Cup (4 tbs)
 Canned corn3 1⁄2 Cup (56 tbs)
 Cheddar cheese3 Cup (48 tbs), grated
 Milk1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Paprika1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 611 Calories from Fat 302

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 21.2 g106.2%

Trans Fat 0 g

Cholesterol 101.9 mg

Sodium 1101.6 mg45.9%

Total Carbohydrates 50 g16.6%

Dietary Fiber 2.3 g9%

Sugars 10.3 g

Protein 25 g49.8%

Vitamin A 24.2% Vitamin C 2.6%

Calcium 61.1% Iron 4.8%

*Based on a 2000 Calorie diet

Directions

Bring water and salt to a boil in a medium saucepan.
Stir in rice, cover, reduce heat to low, and simmer until rice is tender.
In a small skillet, saute celery and onion in butter or margarine for about 5 minutes.
Add to the cooked rice.
Stir in remaining ingredients.
Transfer to a lightly buttered 2 quart casserole.
Cover, and bake in a 300° F. oven for 1 hour.
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