Yellow Rice Casserole

Name: Yellow Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 5 ounces yellow rice; 1 (10 ounce) can mexicorn, drained; 1 onion, chopped; 2 ounces diced pimentos, drained; 8 ounces tiny English peas, drained; 11 ounces cream of chicken soup; 8 ounces sour cream; 1/4 cup butter, melted; 8 ounces water chestnuts, sliced and drained; 1 cup grated sharp cheddar cheese

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Recipe by Mariah

Here's another one I don't know where I got and haven't tried. Yellow rice is oldest DS's favorite food, so I have been meaning to make this for awhile. I don't know about the water chestnuts, DH is not a fan. If you get to this before me, let me know how it is! I don't know about the size of the mexicorn (this is a guess), but I think that it only comes in one size.

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READY IN: 1hr 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

5

ounces yellow rice
1

(10 ounce) can mexicorn, drained
1

onion, chopped
2

ounces diced pimentos, drained
8

ounces tiny English peas, drained
11

ounces cream of chicken soup
8

ounces sour cream
¹⁄₄

cup butter, melted
8

ounces water chestnuts, sliced and drained
1

cup grated sharp cheddar cheese

DIRECTIONS

Cook rice to package directions.
Blend soup, sour cream, and butter.
Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
Top with cheese and bake 5 additional minutes, until melted.

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