Cheesy Rice & Corn Casserole

prep time: 10 min total time: 35 min

servings total: 8 servings, 1/2 cup each

What You Need

1/2

cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

egg, beaten

cups cooked instant brown rice

can (15-1/4 oz.) corn with red and green bell peppers, drained

cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

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.

servings

total:

8 servings, 1/2 cup each

nutritional info per serving

Calories

170

Total fat

6 g

Saturated fat

3.5 g

Cholesterol

45 mg