Cheesy Rice & Corn Casserole

Ingredients

• 15 oz regular corn with red and green bell peppers, drained canned
• 1 cup four cheese shredded mexican style divided kraft finely
• 0.5 cup philadelphia chive & onion cream cheese spread ()
• 2 cups rice long-grain white hot cooked
• 1  eggs 
• 2 Tbsp cilantro leaves fresh chopped

Equipment

• bowl
• oven

Directions

1. Heat oven to 375F.
2. Mix cream cheese spread and egg in large bowl until blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
3. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
4. Bake 20 to 25 min. or until is casserole is heated through and shredded cheese is melted.