Comida Kraft
Recipe Box

Cheesy Rice & Corn Casserole

3.3
(24) 21 Reviews
Prep Time
10
min.
Total Time
35
min.
Servings

8 servings, 1/2 cup each

Here's the ultimate comfort food—a cheese, corn and rice casserole—made pretty with bell peppers and cilantro.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix cream cheese spread and egg in large bowl until blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
  • Bake 20 to 25 min. or until is casserole is heated through and shredded cheese is melted.

Special Extra

Stir 1 to 2 tsp. ground cumin into rice mixture before spooning into prepared casserole.

Substitute

Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese, long-grain brown rice and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Servings

  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 8g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 260mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 2g
Protein 6g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jsamaras |

    I made this using plain cream cheese (had this on hand)and plain can corn. I did add chopped red pepper and chopped green onion. It turned out a little bland. Next time, I plan on adding chopped jalapeno or Poblano pepper.

  • dwestp01 |

    I used a regular can of corn because I knew the kids wouldn't like the peppers. I also used regular parsley instead of cilantro. Switching these items out made the dish pretty bland. I will make again but the way the recipe was written.

  • jorjugan |

    I made a few changes and it turned out great. I used 1 cup white rice and 1 cup brown rice and added a can of hot rotel (drained). Gave it just the kick it needed.

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