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Cheesy Rice & Corn Casserole

Prep Time:

10 min

Total Time:

30 min

Makes:

What You Need

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Product

1 egg, lightly beaten

2 cups cooked instant white rice

1 can (12 fl oz/341 mL) whole kernel corn, drained

1 cup KRAFT Tex Mex Shredded Cheese, divided

2 Tbsp. chopped fresh cilantro

Make It

PREHEAT oven to 375°F. Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.

POUR mixture into greased 1L baking dish. Sprinkle with remaining 1/4 cup shredded cheese.

BAKE 20 to 25 min. or until cheese on top is melted and lightly browned.

K:46480v2ec:88778

(3)

Rated

by shotty_yo on 10/15/2009
" I found this fairly bland - ended up adding salsa to kick it up a notch. Very easy to make, I used some leftover shredded turkey as well."

See All Ratings and Comments

Serving Size = 1/2 cup

Nutritional Information

Calories

187

Total fat

9.5 g

Sodium

272 mg

Carbohydrate

18.3 g

Dietary fibre

0.9 g

Protein

6.8 g

Vitamin A

8 %DV

Vitamin C

3 %DV

Calcium

10 %DV

Iron

4 %DV