This is a nice side dish to take to pot luck dinners or to serve with supper. Freezes well, also!
Prepare rice as directed on package. Mix rice together with cheese and mushroom soup in large bowl. Stir in drained Mexicorn, combining well. Pour into sprayed or greased 9x9 inch square pan, or similar sized casserole dish. Bake uncovered at 350 degrees F until bubbly, about 35-45 minutes.
If freezing, put in pan and cover with foil, do not bake. Allow to thaw a bit before baking. I usually make two small ones, one for cooking that day, and the other for freezing.
*Note: If you can't find Mexicorn or consider it too pricey (I get mine at bent/dent stores and wouldn't want to pay the full price in stores), you can mix regular whole kernel canned corn with a few tablespoons of diced red and green bell peppers that have been cooked just until barely soft.
| Servings: | 6-8 |
| Time: | 20 (including rice cook time) Minutes Preparation Time 35-45 Minutes Cooking Time |
Source: My Great Aunt Lillian (99 year old) gave me this recipe several years ago, but her version called for a whole stick of butter! I didn't find it necessary.
By Shawna E from Paris, TN
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Original poster here. I realize that I should have stressed to mix the cooked rice with the other ingredients! I said, "Prepare rice as directed on package," but that may not have been clear enough... just in case. Not cooking the rice before mixing would make crunchy Cheesy Rice Corn Dish!
I am going to try this with cream of celery soup :-)
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