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Cheesy Rice & Corn Casserole

average rating

rate/review

prep time

10 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

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.