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Cheesy Rice & Corn Casserole

Cheesy Rice & Corn Casserole recipe
photo by:kraft
Add a can of Cream of whatever you like. (chicken, mushroom, celery) It dried out a good bit in the oven but adding that the second time around kept it creamy and add eve...read more
posted by
samburris
on 10/6/2008
time
prep:
10 min
total:
35 min
servings
total:
8 servings, 1/2 cup each
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What You Need

1/2
cup  PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1
 egg, beaten
2
cups  cooked instant brown rice
1
can  (15-1/4 oz.) corn with red and green bell peppers, drained
1
cup  KRAFT 2% Milk Shredded Cheddar Cheese, divided
2
Tbsp.  chopped fresh cilantro

Make It

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.

Kraft Kitchens Tips

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.
K:46480v3 :76139
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