2 c. cooked rice (season rice is good)
12 slices American cheese
2 lg. cans Mexicorn
1 can cream of celery soup
3 c. grated Jack cheese
6 eggs
1 c. grated cheddar cheese
1 jar salsa

Combine corn, Jack cheese and eggs. Whip soup with liquid from corn. Add lightly beaten eggs; fold in corn mixture.

Put rice in 9 x 13 baking dish. Cover with sliced cheese. Pour corn mixture over. Sprinkle with grated cheddar cheese and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake additional 30 to 40 minutes. Let set for 15 to 20 minutes before serving with salsa.