Sherri's corn casserole

Yield: 1 Servings

Measure Ingredient
½ \N Stick margarine, softened
\N \N Cream (8oz) cheese, softened
1 can Cream of chicken soup
1 \N Bag (3 oz) Mahatma yellow rice
2 cans Whole kernel corn, drained OR-
1 \N Bag (32 oz) frozen corn, cooked and drained
1 cup Shredded cheddar cheese

Cook rice to directions. In mixing bowl blend margarine and cream cheese.

Add soup; blend. Fold in rice, then corn, then ½ of cheese. Pour in greased 2 quart baking dish. Sprinkle other ½ of cheese on top. Cover with lid or foil. Bake @ 350 for 45 mins.

(You can prepare, cover, and refrigerate a day ahead then bake.) Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 11:32:14 +0100 From: Darryl & Kelly Youngblood <ke4hts@...>

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