|Frozen rice pilaf||12 Ounce (1 Package)|
|Canned whole kernel corn||12 Ounce|
|Canned condensed cream of celery soup||1 Can (10 oz)|
|Process pasteurized cheese spread||4 Ounce (1 Package)|
Place rice pouch in a large bowl; fill with very hot water; let stand 5 minutes.
Cut 2 of the frankfurters in half lengthwise, then in half crosswise; reserve for topping.
Cut remaining frankfurters into 1/2 inch slices; mix with corn and soup in a medium size bowl.
Cut cheese spread into 4 thin slices; cut each slice diagonally; reserve for topping.
Remove rice from pouch; break into small pieces; place in bottom of a 6 cup baking dish; top with frankfurter mixture, spreading evenly.
Bake in moderate oven (350Â°) 20 minutes.
Place reserved frankfurters on top in pinwheel design; top each frankfurter with a section of cheese.
Bake 20 minutes longer, or until cheese is melted and casserole is bubbly hot.
Calories 407 Calories from Fat 239
% Daily Value*
Total Fat 27 g41.4%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 56.6 mg18.9%
Sodium 1328.2 mg55.3%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.2 g12.8%
Sugars 5 g
Protein 17 g33.1%
Vitamin A 10.8% Vitamin C 5.9%
Calcium 31.8% Iron 17.5%
*Based on a 2000 Calorie diet