Cheesy Rice and Corn Casserole

This sounds like a really good, simple side dish. Found in the Fall 2005 Kraft Food and Family magazine.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄2 cup chive & onion cream cheese
• 1  egg, lightly beaten
• 2  cups cooked white rice
• 1 (15 1/4ounce) can  corn mixed with chopped peppers, red and green, drained
• 1  cup  shredded  Mexican blend cheese
• 2  tablespoons cilantro, chopped

Directions

1. Preheat over to 375°F Mix cream cheese and egg in large bowl until well blended.
2. Stir in rice, corn, 3/4 cup of the cheese, and cilantro.
3. Pour mixture into greased 1 1/2-qt baking dish.
4. Sprinkle with remaining 1/4 cup shredded cheese.
5. Bake 20-25 minutes or until cheese on top is melted and slightly browned.