|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.