Corny Creole Rice Casserole

Corny Creole Rice Casserole

1 (8 ounce) box of yellow rice

1/4 cup (1/2 stick) of unsalted butter, divided

1 (11 ounce) can of Mexican corn, undrained

1 (10-3/4 ounce) can of Campbell's Cream of Celery Soup

2 tablespoons of chopped jalapenos

Kosher salt, only if needed, to taste

1/4 teaspoon of freshly cracked black pepper, or to taste

Pinch of Cajun seasoning, or to taste

1 overflowing cup of shredded pepper jack cheese, divided

Prepared the rice according to the package directions.   Preheat oven to 350 degrees F.  Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray.   Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup.  Transfer mixture to the baking dish.   Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.

Bacon and Rice Creole

Bacon and Rice Creole

1 pound bacon

1 green bell pepper, diced

3 small onions, chopped

2 1/2 teaspoons salt

1/8 teaspoon pepper

2 cups canned tomatoes

1 cup rice

Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.

Sausage Rice Casserole

Sausage Rice Casserole
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.