|Frozen rice pilaf||12 Ounce (1 Package, In Convenience Cooking Pouch)|
|Canned niblet corn||1 Can (10 oz), drained (1 Can)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Process pasteurized cheese spread||4 Ounce (From An 8-Ounce Package)|
1. Pre-heat the oven to 350°F.
2. Take a large bowl and keep the rice pouch in it; fill with very hot water; let stand 5 minutes.
3. Using a knife, score 2 of the frankfurters in half lengthwise, then in half crosswise; reserve for topping.
4. Then, turn the remaining frankfurters into 1/2-inch slices;
5. In a medium-size bowl, mix with corn and soup. Coat frankfurters with it.
6. Using a knife, cut cheese spread into 4 thin slices; then cut each slice diagonally; reserve for topping.
7. Take the rice from pouch; break into small pieces; keep it in bottom of a 6-cup baking dish; top with frankfurter mixture, spreading evenly.
8. Bake for 20 minutes.
9. Keep the reserved frankfurters on top in pinwheel design; keep a section of cheese above each frankfurter.
10. Bake 20 minutes longer, or until cheese is melted and casserole is bubbly in the center.
11. Serve hot.