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Corn Casserole


A Creamy Corn Casserole..topped with shredded Cheddar Cheese..A Family Favorite!!!

Rate this recipe 4/5 (5 Votes)


  • 2 cans ....Creamed Corn
  • 2 cans.....Whole Kernel Corn
  • 1 can......Cream of Celery Soup
  • 1 8 0z. package ......Yellow Rice
  • 1 2 cup package......Shredded Cheddar Cheese


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget


Step 1

Gather a medium sized mixing bowl, a can opener, and a spoon.A small boiler, and a 4-6 cup baking dish.

Step 2

Prepare the yellow rice as directed on the back of the package.

Step 3

Combine the cans of corn and the cream of celery soup. Add the yellow rice once done. Mix until all ingredients are incorporated.

Step 4

Spoon the mixture into the baking dish evenly. Cover the mixture with the shredded cheese until covered.

Step 5

Bake at 350 degrees in a preheated oven until heated through out and the cheese is bubbly and consistent. Allow to cool for 10-15 minutes to set, and Enjoy!!!


This can be prepared a day in advance and refrigerated...however do not add the cheese until the moment before you place it in the oven.
*Ensure Your Rice is thoroughly done before adding it to the mixture*

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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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