Corn and Rice Casserole

Ingredients:

1 bag frozen corn, thawed according to directions (I used flav-r-pac gold and white sweet corn)
1 can Campbell's cream of celery, condensed 98% fat free
1 Tbs. butter, melted
1 1/2 c. cooked white rice (I used 1 container of leftover takeout white rice)
1 c. Kraft reduced shredded cheddar cheese blend

Preheat the oven to 350 degrees. Combine the corn, rice, condensed soup and melted butter in a mixing bowl. Spray a casserole dish with nonstick cooking spray. Pour the casserole into the dish and smooth out the top for an even layer. Bake in the oven for 20 minutes. Sprinkle the top with cheese and continue to bake for 10 more minutes until the cheese is golden and melted. Let cool slightly before serving.

(This casserole makes 8 servings, 4 WW points per serving.)