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Creamy Summer Zucchini and Corn Cheesy Baked Rice Casserole

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A creamy, cheesy baked rice casserole featuring fresh summer zucchini and corn, perfect for a light yet comforting summer meal.

Ingredients

Scale
  • 1 ½ cups long-grain white rice (about 300g), rinsed and drained
  • 2 medium fresh zucchinis, diced (about 2 cups)
  • Fresh corn kernels from 2 large ears (about 1 ½ cups)
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • 4 ounces cream cheese, softened (115g)
  • 1 cup milk (240ml), whole or 2%
  • 2 tablespoons unsalted butter, melted (28g)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the rice: In a medium saucepan, combine 1 ½ cups rinsed long-grain white rice with 3 cups (720ml) water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, for about 18 minutes or until rice is tender and water absorbed. Remove from heat and fluff with a fork.
  3. Sauté the vegetables: While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook 30 seconds more until fragrant. Add diced zucchini and fresh corn kernels, season with ½ teaspoon salt and ¼ teaspoon black pepper, and sauté for 5-6 minutes until veggies are tender but still have a slight bite. Remove from heat.
  4. Prepare the cheese mixture: In a mixing bowl, beat together 4 ounces softened cream cheese and 1 cup milk until smooth. Stir in 1 ½ cups shredded sharp cheddar cheese, 2 tablespoons melted butter, 1 teaspoon dried thyme, and the remaining salt and pepper.
  5. Combine all components: Add the cooked rice and sautéed vegetables to the cheese mixture. Gently fold everything together ensuring rice and veggies are evenly coated in the creamy sauce.
  6. Transfer to baking dish: Pour the mixture into your lightly greased 9×13 inch casserole dish. Spread evenly and smooth the top with a spatula.
  7. Bake: Place uncovered in the preheated oven and bake for 25-30 minutes until bubbly edges and a golden, lightly browned top appear. If the cheese starts browning too fast, loosely cover with foil.
  8. Rest before serving: Let the casserole sit for about 5-10 minutes after baking to set and make serving easier.

Notes

If you want an extra cheesy crust, sprinkle more cheddar on top 5 minutes before the end of baking. Keep an eye on liquid level; add a splash more milk if mixture looks dry before baking. For a dairy-free version, substitute cream cheese with coconut cream and cheddar with vegan cheese, and use olive oil instead of butter. Brown rice can be used but requires longer cooking time.

Nutrition

Keywords: zucchini casserole, corn casserole, baked rice casserole, cheesy casserole, summer recipe, comfort food, easy dinner

Find it online: https://cooksyla.com/creamy-summer-zucchini-and-corn-cheesy-baked-rice-casserole-easy-recipe-for-perfect-comfort-food/