1 (5-ounce) bag yellow rice
1 (11-ounce) whole kernel corn, drained
1/4 cup margarine, softened
1 (10-3/4 ounce) can cream of celery soup
1 cup grated Cheddar cheese
Cook rice as directed.
Mix all ingredients together, except cheese, and place in greased 9-inch square pan.
Top with cheese.
Bake at 350° for 20-25 minutes, uncovered.
Note: Make days ahead and store in the refrigerator, covered, until day to bake. Uncover and warm to room temperature.
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