Mexicorn Casserole

 Ingredients in top picture with yellow rice, corn and peppers (substituted for Mexicorn), cream of chicken soup, sour cream, butter and cheese

Finished casserole

Mexicorn Casserole p. 37 from the VV 5th Ward Cookbook

1 (5-oz.) Yellow Rice, cooked

1 can Mexicorn (don't drain) 

1 c. sour cream

1 can cream of chicken

3 T. butter, melted

1 c. shedded pepper jack cheese 

Mix everything but the cheese and bake at 350 degrees F for 30 minutes.   Top with cheese and cook until melted.  You could also double the recipe and add sauteed onions and cooked chicken to make a main dish.

(Note from Jean: we used a generic corn and peppers blend and a Mexican cheese blend since that's what we had on hand.  It still tasted delicious and we loved it.)