At our recent church picnic, someone brought this yummy dish. She found it on Kraftfoods.com. Here is the recipe as listed on their website.
1/2 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
1 egg, beaten
2 cups cooked instant brown rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
2 Tbsp. chopped fresh cilantro
HEAT oven to 375°F. Mix cream cheese and egg in large bowl until well blended.
Stir in rice, corn, 3/4 cup Cheddar and cilantro. Spoon into greased 1-1/2-qt. baking dish.
SPRINKLE with remaining Cheddar.
BAKE 20 to 25 min. or until Cheese is melted and casserole is heated through.