We served this with some yummy grilled chicken and green beans. The Corn and Rice Casserole was the star of the meal. I could have actually eaten it as my meal! It was that good. This has become a family favorite. If you are short on time, this could be made ahead of time and refrigerated or even frozen. It is already back on our menu this weekend. YUM!
Corn and Rice Casserole
- 1 (5oz) package yellow rice
- 1 can Mexicorn, drained
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray.
Cook rice according to package directions. Mix together rice, corn, 1/2 cup cheese and soup. Place in pan, top with remaining 1/2 cup cheese.
Bake for 20-30 minutes, until cheese is melted and bubbly.