Skip to Content

Wild Rice and Chili-Corn Casserole

Sharing is caring!

Wild Rice and Chili-Corn Casserole

Wild Rice and Chili-Corn Casserole

Jessica Braider
Scramble fan Vicki Botnick shared the recipe for this comforting casserole. To speed the recipe along, l make the rice in the morning or use pre-cooked rice.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American, Tex Mex
Servings 8 servings


  • 1 cup wild rice or wild rice blend 3 cups cooked wild rice
  • 1 1/2 cups corn kernels, fresh, frozen, or canned,
  • 1 small yellow onion finely diced
  • 4 oz. canned chopped green chilies with their liquid
  • 1 - 2 cup fire-roasted salsa (look for brands with no added sugar)
  • 2 cups shredded Cheddar cheese
  • 1 cup . pre-cooked turkey, chicken, or vegetarian sausage, any variety (use wheat/gluten-free, if needed), chopped (optional)
  • 1 cup low fat milk (or use any variety)
  • 1/4 tsp. salt
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground cumin


  • Cook the rice according to the package directions. Remove it from the heat and allow it to cool for a few minutes. Thaw the corn if using frozen.
  • Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
  • In a large bowl, combine all the ingredients, using 1 cup of the salsa and 1 1/2 cups of the cheese.
  • Smooth the mixture into the casserole dish and top it with the remaining cheese. (At this point you can wrap and refrigerate the casserole for up to 12 hours before baking it.)
  • Bake it for 45 minutes, or until it is heated through. Let the casserole cool for about 10 minutes and serve it topped with salsa, if desired, or refrigerate it for up to 3 days or freeze it for up to 3 months.

Slow Cooker Directions:

  • Do not pre-cook the rice. Increase the milk to 1 1/2 cups. Mix all the ingredients, only using 1 cup of the salsa, in the slow cooker and cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Serve topped with additional salsa, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the rice, thaw the corn if using frozen, dice the onion, shred the cheese if necessary and refrigerate, chop and refrigerate the sausage if using, combine the spices, assemble and refrigerate the casserole, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Use spicy salsa, hot Mexican or chipotle chili powder, and/or use 3/4 tsp. ground cumin.
Tip: You can refrigerate or freeze leftover cooked rice in a well-sealed container. Reheat cold/frozen rice with a sprinkling of water in a microwave oven or in a covered pot over low heat on the stovetop. Leftover rice is great to have on hand for stirring into soups and broths and for making fried rice.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 10g, 16%; Saturated Fat: 6g, 30%; Cholesterol: 30mg, 10%; Sodium: 610mg, 25%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 3g, 12%; Sugar: 7g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop