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1 can - mexicorn
1 package - Mahatma yellow rice (small bag)
4 tblsp - margarine (butter)
1 can - cream of celery soup
2 cup - grated sharp cheddar cheese
Prepare the rice according to the instructions on the package.
Preheat oven to 350 degrees.
In 8x8 inch (or 2Q) pan, combine mexicorn, cooked rice, remaining 2 tblsps of butter, can of soup, and 1 and a half cups of cheese. Spread mixture evenly in pan.
Place pan in oven and bake for 30 minutes.
Remove pan from oven, sprinkle remaining half a cup of cheese over top. Place pan back in oven and leave until cheese is as melted/brown as desired.
Paprika can be sprinkled over top for color if desired.
This dish is requested from me for every group get together we have. I have used almost any type of "cream of" soup for this dish (not potato) and had it turn out fine.
Also, the ratio of cheese in the dish to what's on top of the dish can be changed, we like more cheese on the top rather than inside the dish, so I put a cup inside and a cup on top.
This recipe can be doubled, just double all of the ingedients and add 5-10 minutes to the baking time.