Corn & Rice Casserole

In honor of the Equinox I wanted to make a few recipes that are great for the celebration.This celebration is observed with a harvest feast to celebrate and share the abundance of the past season. The Autumn equinox signals the beginning of Fall.

This casserole is so easy and you can make it ahead of time then pop it in the oven when you are ready for it.  It also freezes well.

Corn & Rice Casserole

1 small package of Saffron Rice 5 oz

2 cups cheddar cheese (I add more)

1 can cream of chicken soup

1 can of mexicorn or fiesta corn (I use 1.5 cans)

¼ cup of sour cream (I add a bit more)

Salt and pepper

Cook rice according to directions.

Pre heat oven to 350

In a medium bowl mix soup, corn, 1 cup of cheese

& sour cream. Add salt and pepper to taste.

When the rice is cooked and it has cooled just a bit,

Add it to the mixture and stir it together.

Place the mixture into a casserole dish sprinkle the remaining cheese on top

and bake for 25 minutes or until bubbling.

Serve Hot

&

Enjoy!

As I said before this is so simple. We never have any left over.

I am almost done with the fall porch so check back for a look!

Until Then,

Wende