saffron rice and corn casserole

Name: Saffron Rice and Corn Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 package(s) 5 oz. package saffron rice; 1 can(s) 11 oz. can mexicorn; 1 can(s) cream of celery soup; 1/2 cup(s) melted butter (can use less); 1/2 cup(s) water; 1 cup(s) grated cheese

(2 RATINGS)

66 Pinches 1 Photo

Kathie Bordelon

Lake Charles, LA

Updated on Feb 6, 2010

This is one of my sons' favorite recipes. Of course it came from their grandmother, the world's best cook! It's a very adaptable recipe. You can use less butter, more cheese, sprinkle cheese on top if you want.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 package 5 oz. package saffron rice
1 can 11 oz. can mexicorn
1 can cream of celery soup
1/2 cup melted butter (can use less)
1/2 cup water
1 cup grated cheese

How To Make saffron rice and corn casserole

Step 1

Cook the saffron rice according to the package directions.

Step 2

Mix the rice with the rest of the ingredients.
Step 3

Bake at 350 degrees for 25-30 minutes.
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