Mexicorn Casserole

This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 10  ounces  saffron rice mix (like Mahatma)
• 10 1⁄2 ounces  cream of chicken soup
• 8  ounces cream cheese
• 8  ounces sour cream
• 2 (11 ounce) cans  mexicorn, drained
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1  cup cheddar cheese, shredded

Directions

1. Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
2. While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
3. Add cooked rice and mix well.
4. 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).