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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1 can Mexicorn
- 1 can regular Niblets corn
- 1 can celery soup
- 1 stick margarine
- 1 pkg. Mahatma rice (yellow)
- Cheddar cheese
Method
- Cook rice as directed on bag.
- While rice is cooking, mix up cans of corn and celery soup.
- Add salt and pepper.
- When rice is cooked, put in a stick of margarine and let melt.
- Add rice and corn in an ovenproof bowl.
- Mix and cook until bubbly and top with Cheddar cheese to melt on top.