I found fresh corn! Now I know that is a weird way to start a blog post, but I get a little too happy when I see fresh corn. I have to fight back to urge to hoard all of them in my shopping cart. It’s the small things in life. I know it also meant that I would be making this corn and rice casserole, pronto!
True story: I came home with 20 ears of corn from the farmer’s market. We had corn with every meal. It made me happy, I’m so happy that the kids share my love of corn.
So I grabbed a few more staples and headed home with renewed focus.With these new Good Natured Soups from Progresso™, I can make new vegetable dishes in a pinch.
I love that this corn and rice casserole has some pretty basic ingredients: rice, corn, corn soup and a bit of cream cheese. Make it tonight and enjoy it forever.
- 1/4 cup cream cheese soften
- 1/4 cup onion finely chopped
- 1 clove garlic minced
- 1 cup brown rice
- 2 cups fresh corn
- 1 box Good Nature corn chowder soup
Cook the brown rice according to package directions.
Combine cooked rice, Good Nature corn chowder soup , corn, and cream cheese; mix well.
Pour into a greased casserole dish. cover with Shredded cheese.
Bake at 350 degrees F for 20 to 30 minutes or until bubbly. Remove from oven and top with cilantro or parsley.