Corn and Tomato Rice Casserole Corn and Tomato Rice Casserole

Author: Canadian Living

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.

  • Portion size 6 servings



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 facts <b>Per serving:</b> about

  • Sodium 346 mg
  • Protein 3 g
  • Calories 101.0
  • Total fat 6 g
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 9.0
  • Folate 30.0
  • Calcium 4.0
  • Vitamin A 13.0
  • Vitamin C 115.0
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Corn and Tomato Rice Casserole