Corn Casserole |
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![]() 2 cans Green Giant Mexicorn 1 pkg Mahatma yellow rice in a box (use only 1 pkg) 1 stick margarine 1 can cream of celery soup 1 cup Velveeta cheese
Prepare rice according to instructions on package. Add margarine; stir until melted. Add corn and soup. Grate 1 cup or more sharp cheese. Combine with mixture; bake 30 minutes at 350 degrees. Remove from oven; sprinkle some cheese on top and sprinkle some paprika for color.
Brought by Stephanie Mercer |