CHEESY RICE & CORN CASSEROLE
Yields about 8 servings
1/2 cup Philadelphia Chive & Onion Cream Cheese Spread
1 egg lightly beaten
2 cups cooked Minute White Rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup Kraft Four Cheese Mexican Style Shredded Cheese, divided
2 tbsp. chopped fresh cilantro
Preheat oven to 375.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.

Pour mixture into greased 1-1/2 qt. baking dish.  Sprinkle with remaining 1/4 cup shredded cheese.

Bake 20-25 minutes or until cheese on top is melted and lightly browned.
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