Mexicorn Casserole
- Ready In:
- 50mins
- Ingredients:
- 7
- 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
- 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).
Questions & Replies
Got a question?
Share it with the community!
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.