Cheesy Corn and Rice Casserole
Recipe by Stacey Little of Southern Bite
2 boxes (7 oz.) yellow rice mix
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
8 ounces sour cream
1 can (10.5 oz.) condensed cream of celery soup
4 ounces diced pimentos, drained
4 stalks scallions/green onions, sliced
1/2 teaspoon black pepper
8 ounces shredded cheddar cheese, divided
1. Cook rice according to package directions. Let cool slightly.
2. Preheat oven to 350°F and lightly spray 2-quart baking dish with nonstick cooking spray.
3. In large mixing bowl, add cooked rice, corn, sour cream, cream of celery soup, pimientos, scallions/green onion, black pepper, and 4 oz. of cheese. Mix until combined. Pour into prepared dish. Top with remaining cheese.
4. Bake for 25-30 minutes until cheese starts to brown and bubble around edges.