Cheesy Rice and Corn Casserole Recipe

Cheesy Rice and Corn Casserole Recipe

  • 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1 egg, lightly beaten
  • 2 cups cooked MINUTE White Rice
  • 1 (15.25 ounce) can corn with red and green bell peppers, drained
  • 1 cup KRAFT Mexican Style Shredded Four Cheese, divided
  • 2 tablespoons chopped fresh cilantro
  1. Preheat oven to 375 degrees 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.
  2. Pour mixture into greased 1-1/2-qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.
  3. Bake 20 to 25 min. or until cheese on top is melted and lightly brown.
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