1 pkg. yellow Mahatma rice
1 can Mexican corn
1 can cream of chicken soup or cream of celery
1/2 stick butter
1 c. Cheddar cheese
1/2 c. onions (optional)

Cook rice until done according to package. Add butter, corn (drained) and add cream of chicken soup. Pour into casserole dish.

Bake approximately 20 minutes at 350°F. Spread cheese over top and return to oven to melt.

Serves about 8 people.