1 pkg. (5 oz.) yellow rice
1 can (12 oz.) Mexicorn golden corn
1 can (10 3/4 oz.) cream of celery soup
1/2 stick (2 oz.) butter
1 tsp. salt
1 dash of pepper
1 (6 x 10 inch) casserole dish

Melt butter in dish. Cook rice and drain corn. Mix all ingredients, pour over butter in dish. Bake at 350 degrees for 15 to 20 minutes or until butter bubbles. Remove, garnish with parsley. (For other taste - cheese, tomatoes or smoked sausage may be added.) Serves 4.