Cheesy Rice & Corn Casserole |
| Name: |
brandi thomas |
| Base: |
SHAW AFB |
| Recipe: |
What You Need!1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread 1 egg, lightly beaten 2 cups cooked instant 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 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 1-1/2-qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.
BAKE 20 to 25 min. or until cheese on top is melted and lightly brown.
Kraft Kitchens TipsSpecial ExtraAdd 1 to 2 tsp. ground cumin for more Mexican flavor in this recipe |
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