Comida Kraft
Recipe Box

Cheesy Rice & Corn Casserole

Cheesy Rice & Corn Casserole is rated 3.3333333333333335 out of 5 by 21.
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

Tap or click steps to mark as complete

  • 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
Total fat 8g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 260mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 2g
Protein 6g
% Daily Value
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

Rated 3 out of 5 by from This was good, but not great. This was good, but not great. It was a bit too sweet and lacked flavor. I would definately season more next time. I used brown rice and served with a chicken dish with a salty gravy, and it evened it out nicely, but on its own it may be lacking in flavor despite the ingredients which should lead it otherwise.
Date published: 2006-01-28
Rated 3 out of 5 by from I found the recipe as written to be too dry. I found the recipe as written to be too dry. While it tasted 'okay' the texture was a dissapointment. I'm thinking of trying it again with creamed corn, and adding drained green chilies (instead of using canned corn with peppers). It also may help to add additional cheese within the casserole.
Date published: 2006-06-19
Rated 4 out of 5 by from My husband and I really liked this. My husband and I really liked this. I also used a smaller can of the mexican mix corn and it worked great. I really don't like cilantro, so I only sprinkled it on instead of adding as much as the recipe called for. It turned out great, but it is best fresh. The leftovers were too dry.
Date published: 2005-10-05
Rated 3 out of 5 by from My 11 year old daughter made this for a school project. My 11 year old daughter made this for a school project. It was easy enough for her to do it. She made it and put in crock pot to keep warm. It was on the dry side. Will make again but will try using more cheese and cream cheese/egg mixture to see if this helps make it more moist.
Date published: 2006-01-28
Rated 2 out of 5 by from I used a regular can of corn because I knew the kids wouldn't like the peppers. 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.
Date published: 2010-03-03
Rated 3 out of 5 by from I made this using plain cream cheese (had this on hand)and plain can corn. 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.
Date published: 2011-01-24
Rated 4 out of 5 by from I made a few changes and it turned out great. 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.
Date published: 2009-01-09
Rated 5 out of 5 by from I used plain corn since I cant eat the peppers. I used plain corn since I cant eat the peppers. I have shared this recipe with alot of friends and we all like it. It is a nice change to found something different.
Date published: 2005-11-11
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