1 can Mexi-corn
1 medium size Velveeta cheese
1 pack yellow rice (with seasoning)
1 Cream of Celery soup
1 tablespoon of butter

Preheat oven to 375°F.

In a small pot, cook yellow rice as directed on package.

In a skillet add butter; melt. Add Velveeta to heated melted butter; melt down.

Add cream of celery soup to melted Velveeta.

Have a casserole dish ready.

Pour finished rice, soup and cheese mixture, and Mexi-corn into the dish; stir until mixed well.

Sprinkle a layer of shredded sharp cheese over the top.

Bake for 15 minutes or until cheese on top has turned a nice caramel color.

Serve!

Submitted by: Grace Pilgrim