Jalapeno-Corn Casserole

“I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions.”
READY IN:
1hr 34mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the rice according to the package directions; set the rice aside.
  2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
  3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
  4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

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