CORN RICE CASSEROLE

(Mary Alice's)

1 pkg. yellow rice mix, cooked according to directions

1 can Mexicorn (12 oz.) not drained

1 can cream of mushroom soup, undiluted

1 pkg. grated cheddar cheese

Mix all together except cheese.  Top with cheese.  Bake until cheese melts.

(May use regular whole kernel corn and sautéed chopped onions for Mexicorn.)

Beth Baker