1/2 lb. grated cheese
1 can niblets corn
2 c. cooked rice
1 c. celery, sliced thin
2 tbsp. butter in bottom and on top of casserole
1/2 tsp. salt

Pour corn juice into cup and fill to 1 cup with milk. Mix with corn, rice, celery, and salt. Mix cheese through ingredients and over top. Top with slivered almonds. Put in baking dish with butter dotted on bottom of dish and dot butter on top of casserole. Bake 30 to 40 minutes at 375 degrees.