Yellow Rice Casserole - cooking recipe

Ingredients
    5 ounces yellow rice
    1 (10 ounce) can mexicorn, drained
    1 onion, chopped
    2 ounces diced pimentos, drained
    8 ounces tiny English peas, drained
    11 ounces cream of chicken soup
    8 ounces sour cream
    1/4 cup butter, melted
    8 ounces water chestnuts, sliced and drained
    1 cup grated sharp cheddar cheese
Preparation
    Cook rice to package directions.
    Blend soup, sour cream, and butter.
    Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
    Top with cheese and bake 5 additional minutes, until melted.

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