CORN-RICE CASSEROLE
2 (10-ounce) bags yellow rice, cooked according to package directions 2 sticks (1 cup) butter, melted 2 (10-ounce) cans cream of mushroom or cream of chicken soup 2 (7-ounce) cans Mexicorn, drained 10 ounces grated cheddar cheese Pour cooked rice into a large mixing bowl. Add butter, soup, and corn and stir together well. Pour into a 9-inch x 13-inch casserole dish. Top with cheese. Bake at 325 degrees for 30 minutes. Note: Recipe can easily be halved and baked in a 9-inch x 9-inch pan. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
