Corn Casserole - cooking recipe

Ingredients

1 can Mexicorn
1 can cream of mushroom soup
1 small pkg. yellow rice
1 (8 oz.) pkg. Velveeta cheese

Preparation

Cook rice as directed on package; drain corn and pour condensed soup over corn in dish.
(Do not add water to soup.) Cut cheese in small cubes and mix together.
Pour cooked rice over mixture and stir.
Place in oven until cheese melts.
Ready to serve.