Yellow Rice and Corn Casserole

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.

Pyrex Easy Grab 8″ Glass Bakeware Dish

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