Comida Kraft
Recipe Box

Cheesy Rice & Corn Casserole

Prep Time
Total Time

8 servings, 1/2 cup each

Herbed cream cheese spread and fresh cilantro add great flavor to this rice and corn casserole. Sprinkle with cheddar on top for the win.

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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 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 Cheddar is melted and casserole is heated through.

Special Extra

For more Mexican flavor, stir in 1 to 2 tsp. ground cumin with the rice.

How to Store Long-Stemmed Fresh Herbs

Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.


  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 170
Total fat 6g
Saturated fat 3.5g
Cholesterol 45mg
Sodium 340mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 1g
Protein 8g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 25 %DV
Iron 4 %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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