Mexicorn Casserole
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 283.49 g saffron rice mix (like Mahatma)
- 297.66 g cream of chicken soup
- 226.79 g cream cheese
- 226.79 g sour cream
- 2 (623.68 g) can mexicorn, drained
- 118.29 ml butter or 118.29 ml margarine, melted
- 236.59 ml cheddar cheese, shredded
directions
- Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
- While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
- Add cooked rice and mix well.
- Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
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Reviews
-
Thanks for a very nice rice side! I followed your instructions on making it lower fat, & I also switched the cream of chicken soup to a cream of celery to keep it vegetarian for my son & his wife who lean in that direction! Very nice, very satisfying, & a certainly a keepr of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
RECIPE SUBMITTED BY
I love to cook for my friends and family. I also decorate cakes on the side.