Jalapeño Corn Casserole is a side dish that I have been making for a number of years, and the recipe is one that is often requested when I serve it. I had family visiting from out of town over the weekend, and I served this along with Baby Back Ribs, Southern Baked Beans, Coleslaw, Deviled Eggs, Yeast Rolls, a Vegetable Tray, and Oreo Cheesecake.
1 cup rice
1/2 cup butter
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
1/4 teaspoon salt
2 tablespoons sugar
2 (14.75 ounce) cans cream style corn
1 cup shredded mild cheddar cheese
2 jalapeño peppers, chopped
Prepare rice according to package directions; set aside.
Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray.
Melt butter in a skillet; saute onion, green pepper, and celery. Combine the cooked rice and sauted onion, green pepper, and celery in the prepared baking dish. Add salt, sugar, corn, cheese, and jalapeño peppers; mix well. Bake in preheated oven for 40 - 45 minutes.