There are exactly as many special occasions in life as we choose to celebrate. ~Robert Brault
The other day I posted this quote on the Southern Bite Facebook page and it really struck a chord with a lot of people. So much so that I thought it deserved a more prominent place with the Southern Bite family. The truth is, we do have exactly how ever many celebrations that we choose to have.
Growing up, my Mom did an excellent job making everyday victories seem special. I guess you could say we celebrated a lot. It didn’t have to be anything more than a special snack waiting for me when I got home from school or my favorite dessert after supper; it was just a little something to celebrate a success or victory.
I wasn’t much of a sports kid, but longed for the neat trophies to display in my room like my sports-centered friends had. I even played a season of baseball hoping for a shiny trophy in the end. I guess I just wanted something to show off my accomplishments. And what better to do that than a trophy? Well, each year after the final report card, Mom would head down to the trophy shop and have a trophy made just for me saying “All A Honor Roll” or something like that just so that I had something to show like my friends.
You see, it doesn’t have to be anything huge or elaborate. It’s just important to take the time to acknowledge the little victories in life. I think you might find later on that the little things we’re actually the big ones.
What do you need to be celebrating today?
This Cheesy Corn and Rice Casserole is one of those recipes that always seems to make its way to the table for family gatherings and holidays. I’m not sure what it is about the cheesy goodness that makes it so popular, but it is certainly a favorite with my family.
Savory yellow rice combines with whole kernel corn, cream of chicken soup, butter, and sharp cheddar cheese to create a side dish that’s just as easy as it is delicious!
Recipe Card
Cheesy Corn and Rice Casserole
Ingredients
- 1 (5-ounce) packet yellow rice mix
- 1 (10.5-ounce) can cream of chicken soup
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 tablespoon butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
- Combine cooked rice, cream of chicken, corn, and butter; mix well.
- Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Tracy Griffin
Can this be made a day ahead of time?
Yep! Should work perfectly! Enjoy!
Patti Goodman
This is my 4th year in a row taking this for Thanksgiving! Every year, I usually decide what I’m taking, but this year I was “voluntold” to bring this, again! My family loves it and since we have a fairly sized family of 15, I’m going to quadruple so there will be leftovers! This is a timeless keeper!
Ha! Love hearing that, Patti! Enjoy!
Vicky Monroe
Got this recipe from a friend who shared your recipe. This was absolutely wonderful, delicous casserole. Here in Alabama, and I just also signed up for your newsletter. Thanks, for this, and look forward to seeing more of your recipes. Take care, and God Bless!!
I’m so glad to hear you enjoyed the casserole! Thanks for signing up for the newsletter; I’ve got more delicious recipes coming your way. Take care and blessings to you too!
Patti Goodman
It’s me, the triple batch girl! lol I made a triple batch yesterday for Thanksgiving and something odd happened that I just had to share! I made it, put it in my preheated oven and 10 minutes in, our power goes off! We were having some nasty weather, but it let up in time for us to travel 45 minutes to my sister’s house. Anyway, I didn’t panic and I didn’t open the oven door. I left it in there for an additional 45 minutes, plus the 10 minutes it was in while the power was still on. I pulled it out 55 minutes later, expecting it to be crunchy (undercooked) but it wasn’t! It had the slightest bite to it, but buy the time I zipped it up in my thermo-travel bag and we drove 45 minutes, it was cooked to perfection! I wasn’t about to let a little storm ruin my dish! lol
Glad to hear it all worked out!!
Patti Goodman
I made this 3 years ago, twice and I even made a triple batch the second time. I’m making it again for Thanksgiving, but I had a brain fart lol Do I allow the rice to cook until all the way done and am I supposed to let the rice cool before I mix everything? I can’t remember how I did it last time…I mean, I followed your recipe, but I’m known to do my own tweaking sometimes lol Help!
I’m so glad you’re making it again! For the rice, you’ll want to cook it until just done—it doesn’t need to cool completely before mixing everything, but letting it cool slightly can make it easier to handle. I can’t wait to hear how it turns out this time (and what tweaks you make)! Happy Thanksgiving!
Patti Goodman
Thank you so much! This will be a triple batch, I was threatened if I didn’t lol Maybe tweaking was the wrong word…I guess you could call it the little finesses that some people leave out, like allowing things to cool slightly, not cooking until completely done…things like that. I tend to do those things on my own and then when I make it again, I can’t remember if I did it that way or not lol Happy Thanksgiving to you and yours!
Lisa
Hi!! Do you think I could make this with fresh corn? We have an abundance right now. TIA
Absolutely!
Tammy
So simple and so delicious! Thank you!
Glad you enjoyed it!
Allyson Venable
This recipe has a lot of flavors. Really loved it. It would be easy to change it up and add a protein like shredded chicken or seasoned black beans.
Absolutely! So glad you enjoyed it!
Wanda
I’m making this today and it’s not my first time but I mixed everything together including the cheese. I hope it’ll taste ok, just got in a rush!! I fuss at my daughters all the time for not reading directions, now look at me, reading them and still messing up!
Ha! I’m sure it will be delicious!
Patti Goodman
I made a double batch of this for the first time last thanksgiving and it was a big hit! It has been requested that I bring a quadruple batch for thanksgiving, so that’s what I’m going to do! My entire family loved it!!
Awesome! Love to hear about my recipes making it to folks’ Thanksgiving menus and to have something requested again is a true honor! Happy Thanksgiving!
Cathy
This is going to be delicious! I am adding some salt, pepper and hot sauce and I’m thinking putting a layer of zucchini slices on the top. Going to serve slow cooker beef stew meat over the top of it.
That sounds amazing, Cathy! Hope you enjoy it!
Mariko
I am bringing this to a family potluck. How many servings do you think this recipe feeds. I’m thinking I may need to double or triple. Thanks!
I think you could get about 6. Hope y’all enjoy!
Melissa
Can you use a can of cream corn instead of kernel corn??
I have never tried this but it should work. The dish will more than likely end up a lot sweeter though!
Linda
Would like to know where to find a 5oz packet of yellow rice and the brand. Thank you.
I buy it at my local grocery stores or even Walmart. I use the Vigo brand most often.
Pam Sellers
Where do you get a 5oz packet of yellow rice?
I buy it at my local grocery stores or even Walmart. I use the Vigo brand most often.
Clay Crocker
I just made this. It was damn good but what its missing has got to be cream cheese or ricotta.You did good though with that one!
I’m not mad at that at all! I can see that creamy component in here. It looks perfect. Glad you enjoyed it!
Dee Harris-Hofmann
I made this as a main dinner dish simply adding two cans of drained tuna and subbing creamed corn for moisture. It was AMAZING!! The original recipe will now be my side for the family holidays, thank you for such and easy and delicious meal ????
Way to make it your own! So glad you enjoyed it!
J. Sonnier
A colleague brought this to a TGIF luncheon at school, but he was reluctant to share the recipe. This is a happy find. I want to send this to a dude in Dallas, but he will search the internet until he finds a better recipe to send back. Duuuuh…. Thanks for sharing.
Ha! Hope you’ll enjoy it!
Carlene
Can you use white rice?
Yellow rice has so much great flavor, I’m just not sure it would be the same with plain white rice.
Daniel
My late wife made it with write rice as she was not very adventurous and it was good, but the yellow rice sounds extra good. Definitely going to try it as now I’m a more adventurous cook.
Sure hope you’ll enjoy it!
Lynn
this sounds wonderful, can’t wait to make it
Hope you’ll enjoy it!
With Wings
The recipe sounds so good!!! Loved your story too!!! Our daughter purchased all of the things her 5 year old needed for ballet classes and with her not knowing anyone and not wanting to be without her mommy being in there, she did not want to go back the next week and it pondered on her little heart all week. She stopped dancing. When my daughter called the dance studio and explained what was happening to her , they were so understanding. The moment she found out she did not have to go back she asked if she could have her stuff still and her mommy said “Yes”. I wished everyone that may read this could have seen her. After hugging her mommy and I, she put all of her ballet suit on and danced all over the room to Christian songs. I told my daughter that never would it be her 10 minutes of “shame”, but her 10 minutes of “fame” and she was dancing for GOD and us and that was OK. Two years has passed and she’s still shy, but if only GOD and us know that she would be a good ballerina, gymnast, or cheerleader that would be OK too!!! Thank you for all of the recipes and stories too!!! God bless you!!!
Thanks for sharing your sweet story! It’s so important to celebrate things in life, even if they seem small.
Sandra Ruper
I saute a little onion, celery and red bell pepper in butter till softened and add to this…extra good and colorful too.
Sounds wonderful! What a GREAT addition!
Robert B. (citycowboy)
OH MAN….bet this would go over really well with my friends and I for Thanksgiving dinner
I bet so, Robert. We almost always have it at Thanksgiving! And it’s SO easy.
Claudine Bratcher
Now this looks good! My better half LOVES anything with corn so I’ll surely be making this.
Wonderful! I hope y’all enjoy it!
Evonne
I made this for the first time tonight for dinner, and it was out of this world delicious. My one son said, he could of eaten the whole pan by himself. I loved it as well, as it was fast and easy to make. And not high in calories at all. I would recommend this recipe to others to try. I used Vigo Authentic Saffron Yellow Rice. On a scale of 1 to 10 my family gives this one a 10+!
Wonderful, Evonne! I’m so glad you all enjoyed it!!