2 (15 oz. ea.) cans whole kernel corn, drained
1 large pkg. yellow rice
1 (10 oz.) can cream of celery soup
4 cups shredded Mexican style "fiesta" cheese, divided
1/2 cup (1 stick) butter, melted
Cajun seasoning (Tony's)
black pepper
paprika

Cook yellow rice according to directions on package. Drain corn well. Mix cooked yellow rice, corn, soup, 2 cups of Mexican cheese, stick of melted butter, and seasonings in large bowl with large spoon. Pour into greased 13x9-inch casserole dish and bake on 350°F until bubbly.

Sprinkle other 2 cups of cheese on top and sprinkle with paprika.

Submitted by: LJR