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Corn and Rice Casserole Recipe

Ingredients

1 (10 ounce) package frozen mixed vegetables, thawed

1 1/2 cups boiling water

3 cups uncooked instant rice

1 1/2 cups cooked corn

2 (10 ounce) cans condensed chicken gravy

1 cup milk

1 (10 ounce) jar pasta sauce

1 cup cornbread crumbs

1 (10 ounce) package cream cheese, softened

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, combine mixed vegetables, boiling water, rice, corn, chicken gravy, milk and pasta sauce. Bring to a boil, stirring constantly. For the sauce: In a large bowl, beat cream cheese until fluffy. Mix mixture by hand into the boiling water. Boil for about 10 minutes.

Comments

Cumurun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Recycled his Sugar plum and Goldenrod using this recipe. Used vanilla almond to frost. It combined beautifully.