MEXICORN CASSEROLE

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Mexicorn Casserole image

This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good!

Provided by TerriB16

Categories     Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 ounces saffron rice mix (like Mahatma)
10 1/2 ounces cream of chicken soup
8 ounces cream cheese
8 ounces sour cream
2 (11 ounce) cans mexicorn, drained
1/2 cup butter or 1/2 cup margarine, melted
1 cup cheddar cheese, shredded

Steps:

  • Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
  • While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
  • Add cooked rice and mix well.
  • Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).

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