YELLOW RICE AND CORN CASSEROLE
1 (5-ounce) package yellow rice
1 stick butter or margarine
2 (11-ounce) cans sweet and zesty corn, red and green bell peppers
1 can cream of celery soup
1 1/2 cups sharp Cheddar cheese, divided
Prepare rice according to package directions. Add butter to hot rice, stirring until melted. Blend in corn, soup and 1 cup cheese. Pour into a greased 10-inch casserole. Bake uncovered at 350 degrees for 30 minutes. Remove from oven and sprinkle remaining cheese over casserole. Sprinkle lightly with paprika. Makes 6-8 servings.