Corn Casserole - cooking recipe

Ingredients

2 cans Mexican corn
1 pkg. Mahatma yellow rice
1 can whole kernel corn
1 stick margarine
1 can cream of celery soup
1 c. sharp Cheddar cheese
1 medium onion, chopped

Preparation

Prepare rice according to instructions on package.
Add margarine; stir until melted.
Add corn and soup; grate 1 cup or more of cheese.
Combine with mixture.
Bake 30 minutes at 350\u00b0. Remove from oven; sprinkle with cheese on top and sprinkle some paprika for color.