Rice and Corn Casserole
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Bake Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
1493 kcal
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Course
Main Course
Rice and Corn Casserole
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Tasty casserole using staple ingredients such as ground meat, carrots, onion, corn, egg and cream. Very fast to prepare and tastes great.
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Ingredients
- 2/3 cup (140g) rice uncooked
- 10.5 oz (300g) ground beef
- 1 onion
- 1 carrot
- 1 (5 oz) corn small can, or to taste
- 1 cup (240ml) heavy whipping cream
- 1 egg
- 7 oz (200g) mozzarella cheese or Gouda cheese
- 1 tbsp corn oil
- 1/2 tsp italian herbs
- 1/2 tsp salt
- black pepper to taste
Instructions
- Cook rice and transfer into a medium casserole dish. (Check my post, How to cook rice, for detailed instructions).
- In the meantime, sauté meat in oil until no longer red.
- While the meat is cooking, dice onion into small pieces and grate the carrot.
- Add onion to the meat and sauté until translucent. Add carrot and sauté 2-3 minutes more, or until soft. Add corn and mix everything well together until the corn is warmed through.
- Add the whipping cream, egg, herbs, salt and pepper and mix everything together.
- Add the meat mixture to the casserole dish, layering everything evenly over the rice. Sprinkle with the grated cheese.
- Bake at 340°F (170°C) for 20 minutes. Serve hot.
Notes
- Note: the small corn cans here in Germany are about 5 oz. If you add more corn (because your can is bigger) it shouldn't be a problem. As long as you are not doubling the amount.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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