CORN CASSEROLE
1 can Mexi-Corn
1 can Rotel Tomatoes
1 package (small) Saffron's Yellow Rice
1 8 oz shredded cheese
1 can of cream of chicken soup
1/2 stick butter
Cook rice according to package. Melt butter in casserole dish. Mix Mexi-Corn, Rotel Tomatoes
and cream of chick soup together, once rice is cooked drain and add to mixture. Stir into
casserole dish with butter, top with cheese and bake 15 minutes at 350° degrees.
