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Enjoy this recipe from 5-Ingredient Family Recipes.
Submitted by: Mary Jefferson Rabon from Mobile, AL
5-oz. pkg. long-cooking yellow rice, uncooked
1/4 c. butter, melted
2 11-oz. cans sweet corn and diced peppers
10-oz. can cream of celery soup
8-oz. pkg. shredded sharp Cheddar cheese, divided
Cook rice according to package directions; stir in butter, corn and soup. Stir in one cup of cheese, or more as desired. Transfer to a lightly greased 13"x9" baking pan. Bake, uncovered, at 325 degrees for 25 minutes, or until bubbly and cheese is melted. Top with remaining cheese and bake for 5 more minutes. Serves 8 to 10. | |
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Cook rice according to package directions; stir in butter, corn and soup. Stir in one cup of cheese, or more as desired. Transfer to a lightly greased 13"x9" baking pan. Bake, uncovered, at 325 degrees for 25 minutes, or until bubbly and cheese is melted. Top with remaining cheese and bake for 5 more minutes. Serves 8 to 10. |
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