src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbA6YxMgDsbajd5qlVzkSpDlnF4fBpRrRI7Ma9Eal12oYnJfIpamOZW7fNfLNbs66lrHtJGkSaAY5QD9WbMen-rkrIqG4yQ-cdVCR7fXPwIsIa0QLzkEmfIMDJgZUZOEANz0KwK1nmUnv/s1600/Corn+%2526+Rice+Casserole.png">
1 can Mexicorn, drained
1 cup shredded cheddar cheese
1 (10.75-oz) can cream of chicken soup
source https://recipetocooking.blogspot.com/2019/03/corn-rice-casserole.html
ingredients:
1 (5-oz) package yellow rice1 can Mexicorn, drained
1 cup shredded cheddar cheese
1 (10.75-oz) can cream of chicken soup
instructions:
- heat up kitchen appliance to 350ºF. gently spray a 9x9-inch pan with change of state spray.
- Cook rice per package directions. combine along rice, corn, 1/2 cup cheese and soup. Place in pan, high with remaining 1/2 cup cheese.
- Bake for 20-30 minutes, till cheese is dissolved and bubbly.
source https://recipetocooking.blogspot.com/2019/03/corn-rice-casserole.html
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