Mary Anne's Jalapeno Corn Casserole With Bacon

For those nights when you need an easy side this dish is hard-to-beat and your taste buds will be jumping for joy. It's a dish for all occasions. picnics, pool parties, pot lucks, and holiday meals!

1 cup long-grain rice, uncooked

1 medium onion, diced

2 garlic cloves, minced

1 medium bell pepper, diced, red, yellow, orange, or green

1 cup celery, diced

1/4 cup butter, melted

1-3 jalapeno peppers, seeded and diced, according to how much heat you like

2 (16 1/2 ounce) cans cream-style corn

1 cup mild Cheddar cheese, shredded

1/2 cup Monterey Jack, Pepper Jack or Colby Jack cheese, shredded

5 slices bacon, cooked crispy and crumbled

1 Tablespoon sugar

  • Cook the rice according to the package directions; set rice aside. Saut onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
  • In a large bowl add the cooked rice and sauted vegetables. Add the jalapeno peppers, creamed corn, cheeses, bacon, and sugar. Stir well.
  • Lightly grease or spray with a non-vegetable cooking spray, (Pam), either a shallow 2-quart casserole dish or a 9x13 pan. Spoon mixture into prepared pan. Bake at 350 degrees F. for approximately 30 minutes or until hot and bubbly.
Serves 8 to 10.

Note: Be sure to be very careful when cutting and removing the jalapeno seeds. I like to wear latex gloves when preparing them for recipes.

close video ad
Unmutetoggle ad audio on off