Cheesy Rice & Corn Casserole

6 ingredients
7 steps

Ingredients

  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1 egg
  • 2 cups hot cooked long-grain white rice
  • 1 can (15-1/4 oz.) corn with red and green bell peppers, drained
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. 1
    Heat oven to 375F.
  2. 2
    Mix cream cheese spread and egg in large bowl until blended.
  3. 3
    Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
  4. 4
    Spoon into 1-1/2-qt.
  5. 5
    casserole sprayed with cooking spray; top with remaining shredded cheese.
  6. 6
    Bake 20 to 25 min.
  7. 7
    or until is casserole is heated through and shredded cheese is melted.

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