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Cheesy Mexican Corn and Yellow Rice Casserole

This recipe is the result of my husband purchasing the large package of Mahatma Saffron Rice Mix (10 ounces).  There was no way just the two of us could eat it all at one dinner, so I took the leftovers and searched the internet and found a couple of recipes and then added my twist to them for this amazing side dish.  You could add diced ham or diced chicken, but we didn’t.  I have written this recipe for fresh not leftover rice, so if you have leftover rice, let it sit out of the refrigerator for a few minutes to let it reach room temperature. 

1 package (5 ounces) saffron yellow rice, prepared
according to directions
1 can cream of celery, chicken or mushroom soup (all three taste great—your choice)
1 can of Mexican whole kernel corn with green and red peppers, drained (If you don’t have Mexican corn, you could use plain whole kernel corn and sauté some peppers in a little butter or use a small can of green chilis and add them the mix)
½ stick of butter, melted
2 cups Mexican, Taco, or Fiesta Blend shredded cheese, divided into two one cup portions



Preheat oven to 350 degrees.  Spray a casserole dish with cooking spray.  Fluff rice with a fork and pour into a large mixing bowl.  Add soup, corn, melted butter and 1 cup of cheese.  Mix well.  If your rice seems a bit dry, add 2 tablespoons of mayonnaise or sour cream.  Pour into casserole dish and bake for 25 minutes.  Remove from oven and sprinkle remaining cup of cheese on top and return to oven and bake 10 minutes or until cheese is melted and light golden brown.

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