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Spicy Rice & Corn Casserole


Spicy rice and corn casserole is the Cajun and Creole-flavored side dish that your whole family will rave about. Serve this on the side of any meaty main dish; this dish will especially pair well with blackened catfish or chicken, fried catfish, stewed sausage, or smothered pork chops.

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  • 1 (8-ounce) box of Zatarain's New Orleans-Style yellow rice
  • 1/4 cup of unsalted butter, divided, 1/2 stick
  • 1 (11-ounce) can of Mexican corn, undrained
  • 1 (10.75-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, plus more to taste
  • 1 pinch of Slap Ya Mama Cajun seasoning, or to taste
  • 1 overflowing cup of shredded pepper jack cheese, divided


Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Prepared the rice according to the package directions. Preheat oven to 350°F.

Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black 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°F for about 20 minutes.

You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese.

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