I’m surprised with as many times as I have made this and shared the recipe, that I haven’t added it to this blog yet. It’s a recipe I learned from my Mom and is SO easy to make. I think we have made for just about every cookout/family event. It’s rare that there are any leftovers.
Ingredients
10oz bag of yellow rice (Mahatma or Vigo make the best in my opinion, but any brand should work)
1 (10oz) can of Cream of Celery Soup
2 (15oz) cans of whole kernel corn, drained (I normally use regular whole kernel, summer crisp, or white corn. My mom used to make it with Mexi-corn. Any variety will work just make sure it is NOT creamed corn)
1lb- 1.5lbs of sharp cheddar cheese, shredded (use the thick cut shredded or grate the cheese yourself, it will make a huge difference.)
1 stick of butter, salted or unsalted…doesn’t make a big difference.
Instructions
-Get a casserole dish and throw the stick of butter in it. Set aside.
-Cook the yellow rice according to the package. Once it’s done, throw it over the butter in the casserole dish.
-Find something to do for a few minutes to entertain yourself as the butter melts under the heat of the rice.
-Once the butter is melted, mix in the cream of celery and drained corn.
-When that’s pretty well mix, add in half of your cheese. Mix it all up again.
-Now even out the mixture in the dish and top with remaining cheese.
-Bake, uncovered, at 350* for 25-30mins. Enjoy the yumminess you just made. You’re welcome. You will be required to make this for every event you go to from now on. Haha.
