Corn & Rice Casserole


    1 (5-oz) package yellow rice
    1 can Mexicorn, drained
    1 cup shredded cheddar cheese
    1 (10.75-oz) can cream of chicken soup


  • heat up kitchen appliance to 350ºF. gently spray a 9x9-inch pan with change of state spray.
  • Cook rice per package directions. combine along rice, corn, 1/2 cup cheese and soup. Place in pan, high with remaining 1/2 cup cheese.
  • Bake for 20-30 minutes, till cheese is dissolved and bubbly.


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