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Corn Casserole

1/2 Stick margarine, softened
Cream (8oz) cheese, softened
1 cn Cream of chicken soup
1 Bag (3 oz) Mahatma yellow rice
2 cn Whole kernel corn, drained OR 1 Bag (32 oz) frozen corn, cooked and drained 1 c Shredded cheddar cheese

Cook rice to directions. In mixing bowl blend margarine and cream cheese. Add soup; blend. Fold in rice, then corn, then 1/2 of cheese. Pour in greased 2 quart baking dish. Sprinkle other 1/2 of cheese on top. Cover with lid or foil. Bake at 350 for 45 mins.

(You can prepare, cover, and refrigerate a day ahead then bake.)

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