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Results 11 - 20 of 35 for mexican corn soup
Prepare rice according to instructions ... until melted. Add corn, soup and 1 cup of grated ... grated cheese and sprinkle with paprika for color.
Cook rice until done according to package. Add butter, corn (drained) and add cream of chicken soup. Pour into casserole dish. ... Serves about 8 people.
Combine cans of corn and soup. Add cheese. Melt and warm over low heat.
Preheat oven to 375°F. Combine corn, soup, milk, celery, 2/3 cup ... uncovered, 3 minutes or until fried onions are golden. Makes 4 to 6 servings.
Combine first 8 ingredients in a medium bowl. Stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine remaining ...
Cook rice as directed. Add butter and mushroom soup. Mix well, adding corn. Sprinkle cheese on top. Bake 30 minutes at 350°F.
Combine first 8 ingredients in a medium bowl. Stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine butter, ...
Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Combine remaining ...
Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine remaining ...
Combine corn, Jack cheese and eggs. Whip soup with liquid from corn. Add ... 40 minutes. Let set for 15 to 20 minutes before serving with salsa.
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