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Cheesy Rice & Corn Casserole

  • Prep Time: 10 Minutes (Total Time: 30 Minutes)
  • Serving Size: 8
  • 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1 Egg, Lightly Beaten
  • 2 cups Cooked Instant White Rice
  • 1 can (15-1/4 ounces) Corn With Red And Green Bell Peppers, Drained
  • 1 cup KRAFT Mexican Style Shredded Four Cheese, Divided
  • 2 tablespoons Chopped Fresh Cilantro
  • 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 TIPS

    Healthy Living:

    Save 20 calories and 33% fat per serving, by preparing as directed, using PHILADELPHIA Chive & Onion Light Cream Cheese Spread, instant brown rice and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese. Try our healthy living version of Cheesy Rice & Corn Casserole.

    RECIPE COURTESY OF KRAFT FOODS