1 can whole kernel corn
1 can mexican corn
1 can cream of mushroom soup
1 cup instant rice (optional)
Sliced american cheese
How to make this recipe:
Pour both cans of corn and rice (optional)in a casserole dish.
Mix the cream of mushroom soup in with the corn. Bake in oven on 375 degrees F for 20 minutes or until bubbly. Take the dish out of the oven, fully cover the casserole with the sliced cheese, place back in oven until cheese has melted. Serve while hot.
Prep time: 30 - 35 minutes
Serves 4 to 6.
Recipe from: Kyrstin's Mom
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