Yellow Rice Casserole (Vegetarian)

Name: Yellow Rice Casserole (Vegetarian)
Cook time: 40 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 (5 ounce) package yellow rice mix (Mahatma, original); 1 (15 ounce) can 98% fat-free cream of mushroom soup (Campbells); 1 (10 ounce) can Rotel Tomatoes (Original); 1 (10 ounce) can mexicorn, drained; 6 ounces sharp cheddar cheese, shredded

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Recipe by DSB404

A family friend first turned me on to this dish. I warn you, it's addicting. Feel free to adapt to your personal taste (ie change the type of soup, heat of Rotel, etc.). One of the many wonderful things about a casserole. If vegetarian, please read the food labels before you buy. Most yellow rice mixes and cream soups contain chicken product. The ingredients I use below are completely vegetarian.

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READY IN: 40mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

(5 ounce) package yellow rice mix (Mahatma, original)
1

(15 ounce) can 98% fat-free cream of mushroom soup (Campbells)
1

(10 ounce) can Rotel Tomatoes (Original)
1

(10 ounce) can mexicorn, drained
6

ounces sharp cheddar cheese, shredded

DIRECTIONS

Preheat oven to 375 degrees.
Cook yellow rice according to package directions. For a firmer rice, use less water and reduce the cooking time.
Combine rice, cream of mushroom soup, Rotel tomatoes and Mexicorn.
Spread evenly in an 8x8 casserole dish.
Top with cheese.
Bake for 20 - 30 mins or until the cheese begins to brown.

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