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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Can be mixed together in baking dish a day ahead of time. Ingredients:
1 onion, chopped and sauted |
1 stick of butter |
1 can cream corn |
1 can mexi-corn, drained |
1 26 oz. can cream of mushroom soup |
1 lb. mexican processed cheese loaf (velveeta or store brand) |
3/4 cup instant rice |
1 can tomatoes with diced chilies (rotel) |
Directions:
1. Saute onion in butter.
2. Add soup and cheese to boiler on top of stove, stir until melted and blended together.
3. Remove boiler from heat.
4. Pour mixture into a bowl and add all the other ingredients. Stir to blend.
5. Pour into a 13x9 baking dish.
6. Bake at 350* for 45 minutes to one hour.
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