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Rice Corn Casserole Recipe

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Rice Corn Casserole image
Rick & Danielle Finkbeiner Causey

 

This recipe for Rice Corn Casserole, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Finkbeiner Causey
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Saffron rice
1 can Cream of Celery soup
1 can Mexicorn, drained
1 stick butter, melted
shredded Cheddar cheese

Directions:
Directions:
Preheat oven to 325. Cook Saffron rice according to package directions, omitting butter. Add Cream of Celery soup, butter and Mexicorn. Mix well. Put in oven safe dish and top with cheese. Bake until cheese melts.

Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Danielle is the wife of Rick Causey, the daughter of Mike and Debbie (Bidleman) Finkbeiner, and the granddaughter of Jeane (Hollenshead) Finkbeiner & the late Charles Finkbeiner.

 

 

 

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