Thursday, April 23, 2009

Cheesy Rice and Corn Casserole

At our recent church picnic, someone brought this yummy dish. She found it on 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.

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