A delightful casserole combining rice, vegetables, and a medley of cheeses for a comforting meal.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the casserole in for even cooking.
Cook the rice in boiling water until tender, then drain and set aside.
Rinse the rice before cooking to remove excess starch for fluffier grains.
In a skillet, sauté the onion in butter until softened, then add the green pepper, mushrooms, and corn. Cook for 5 minutes.
Cook the vegetables over medium heat to avoid burning and to bring out their natural sweetness.
In a mixing bowl, combine the cooked rice, sautéed vegetables, cheddar cheese, Monterey Jack cheese, and sour cream. Mix well.
Mix thoroughly to ensure the cheese and sour cream are evenly distributed.
Transfer the mixture to a greased casserole dish and sprinkle with Parmesan cheese.
Use a spatula to spread the mixture evenly in the dish for uniform baking.
Bake in the preheated oven for 1 hour, or until the top is golden and bubbly.
Check the casserole halfway through baking and cover with foil if the top is browning too quickly.
Let the casserole cool slightly before serving. Enjoy!
Allowing the casserole to rest helps it set and makes serving easier.
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