Cheesy Rice & Corn Casserole

3.9
(31) 22 Reviews
Prep Time
10
min.
Total Time
35
min.
Servings

8 servings, 1/2 cup each

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.

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 6g
Saturated fat 3.5g
Cholesterol 45mg
Sodium 340mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 1g
Protein 8g
   
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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  • KatRose14 | Fri, May 15 2009 2:12 AM

    Can add chicken

  • darkpassenger28 | Sat, Mar 14 2009 1:02 PM

  • jenniferbame | Fri, Mar 6 2009 4:08 PM

    I made a few changes... I used a bag of frozen seasoned (mexican) rice, 2 cups of frozen sweet corn, and 1 can of cream of mushroom soup. I had to bake longer because of the frozen ingredients (about 40 min). Next time I might add chicken.

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