Cheesy Rice and Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was in Kraft Food and Family, Fall 2005. Ingredients:
1/2 cup chive & onion cream cheese |
1 egg, lightly beaten |
2 cups minute cooked white rice |
1 (15 1/4 ounce) can corn mixed with chopped peppers, red and green, drained |
1 cup shredded mexican cheese, divided |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 375.
2. 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.
3. pour mixture into greased 1 1/2 qt baking dish. sprinkle with remaining 1/4 cup shredded cheese.
4. Bake 20 - 25 minutes or until cheese on top is melted and lightly browned.
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