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|EVERY FEW MINUTES|
2 cups cooked white rice
1 green bell pepper diced
1 onion diced
1 cup celery diced
2 small cans diced green chilies
1 stick butter
2 cups of shredded yellow cheese
3 cans cream style corn
Sauté bell pepper, onion, celery and green chilies in 1 stick of butter until tender.
Mix cooked white rice, sauté vegetables, cans of cream style corn and 1 cup of shredded cheese.
Pour into casserole dish and bake for 45 mins at 350°F oven.
Five minutes before casserole is done, sprinkle the remaining cheese on top and bake for the remaining 5 minutes or until cheese is golden and bubbly.
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