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From: Nancy,.SanFran

Mexican Cheese-Rice Casserole
Recipe By : Readers Digest Cook Now, Serve Later, 1989
Serving Size : 4

2 cups rice -- cooked
1 1/2 cups cheddar cheese -- shredded
16 ounces creamed corn
2/3 cup sour cream
1/2 cup green onion -- thinly sliced
4 ounces green chile -- drained and chopped
2 tablespoons cilantro -- minced
1/2 teaspoon salt
1/8 teaspoon cayenne

1. Preheat the oven to 400.

2. IN a large bowl, combine all ingredients.

3. Transfer the mixture to a lightly oiled, 1 1/2 quart casserole. AT this point the casserole can be stored in the refrigerator, tightly covered for up to 24 hours.

4. Bake the casserole uncovered for 35 to 40 minutes.