Tested till perfect Corn and Tomato Rice Casserole

Corn and Tomato Rice Casserole

With the handy rice mix in the freezer and a few fixings in the pantry, this casserole takes only a few minutes to prepare before baking.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 6 cups 6cupsRice and Vegetable Base
  • 1 1zucchinizucchinis, chopped
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)creamed corn
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1 cup 1cupcorn kernels
  • 1/2 cup 1/2cupchopped green oniongreen onions, (125mL)
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1-1/2 tsp 1-1/2tspdried oregano
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cuppasta sauce
  • 1 cup 1cupshredded Monterey Jack cheese, (or Cheddar cheese)
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In bowl, combine Rice and Vegetable Base, zucchini, creamed corn, kidney beans, corn kernels, onions, Parmesan cheese, oregano and pepper. Pour into 13- x 9-inch (3 L) glass baking dish. Spread pasta sauce over top; sprinkle with Monterey Jack cheese.

Bake in 375°F (190°C) oven until casserole is bubbly, about 30 minutes.

Nutritional Information Per serving: about

cal 101 pro 3g total fat 6g sat. fat 4g
carb 10g fibre 5g chol 16mg sodium 346mg

% RDI:

calcium 4 iron 9 vit A 13 vit C 115
folate 30
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