CHEESY CORN & RICE CASSEROLE

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Cheesy Corn & Rice Casserole image

This was one of my mothers most requested dishes for the holidays. Originally named "Mexicorn Casserole". I changed the name because it was deceiving. The only thing Mexi about it, is the Mexicorn used in it. Excellent side for your holiday cooking. It's quick, it's easy and it's always a big hit! Hope you enjoy! NOTE:...

Provided by Diane Atherton

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 6

1 (5-oz) pkg mahatma saffron yellow rice
1 can(s) (11-oz) green giant mexicorn, drained
1 can(s) (10-oz) cream of chicken soup
4 Tbsp butter, melted
1/2 to 1 c new york sharp cheddar cheese, grated
pepper (optional)

Steps:

  • 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
  • 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

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