Corny Creole Rice Casserole

Corny Creole Rice Casserole

1 (8 ounce) box of yellow rice

1/4 cup (1/2 stick) of unsalted butter, divided

1 (11 ounce) can of Mexican corn, undrained

1 (10-3/4 ounce) can of Campbell's Cream of Celery Soup

2 tablespoons of chopped jalapenos

Kosher salt, only if needed, to taste

1/4 teaspoon of freshly cracked black pepper, or to taste

Pinch of Cajun seasoning, or to taste

1 overflowing cup of shredded pepper jack cheese, divided

Prepared the rice according to the package directions.   Preheat oven to 350 degrees F.  Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray.   Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup.  Transfer mixture to the baking dish.   Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.