Recipe: Corn Casserole (using saffron rice mix) (2)

CORN CASSEROLE

2 bags (5 oz each) saffron yellow rice
2 cans (10 3/4 oz each) condensed cream of chicken soup
2 cans (11 oz each) Mexi-Corn
1 stick (1/2 cup) butter or margarine, melted

Preheat oven to 350 degrees F.

Prepare rice as directed on package.

Mix all ingredients together with cooked rice. Place in casserole dish.

Bake at 350 degrees for 25 minutes.

---

CORN CASSEROLE (using cheese)

1 (5 oz.) pkg. saffron yellow rice
1 stick (1/2 cup) butter, melted
1 (10 3/4 oz.) can condensed cream of celery soup
1 (11 oz.) can Mexi-Corn
1 cup shredded cheese (or more, to taste)

Preheat oven to 350 degrees F.

Cook rice as directed on package.

Stir in butter, soup and mexi-corn. Place in casserole dish and sprinkle with grated cheese.

Place in 350 degree F oven until heated through and cheese is melted.

Source: unknown