A wonderful side dish for any Mexican entree.
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- 1 package yellow rice
- 2 cans Mexicorn
- 1 can cream of celery soup
- 4 T butter
- 2 cups shredded cheddar
- 1/2 cup chopped onion
- Saute onion in 2 T butter. Add rice and cook according to package directions. Add drained corn and soup to rice. Mix in remaining 2 T of butter and 1 cup of cheddar. Top with remaing cup of cheddar. Bake at 350 degrees for 20-30 minutes until bubbly.
This recipe is a personal recipe added by auburn89 and has not been tested or endorsed by MyRecipes.
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