Mexican Corn And Rice Casserole Recipe
Servings: 4
Ingredients
- 2 Packages 5 jar yellow saffron rice
- 2 c. Green Giant Mexicorn
- 1 c. cream of chicken soup
- 1 (8 ounce.) pkg. Cheddar cheese, shredded or possibly desired amount for topping.
Directions
- Cook rice as directed. Grease oblong baking with butter. Mix all ingredients together in dish except cheese. Top with shredded cheese and bake for 30 min in 350 degree oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 198 | 69% |
| Total Fat 22.43g | 28% |
| Saturated Fat 12.97g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 765mg | 32% |
| Potassium 86mg | 2% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.64g | 0% |
| Protein 15.62g | 25% |
