CHEESY RICE & CORN CASSEROLE

By janfolkmier

Jane Sotebeer
375° 20-25 minutes

Ingredients

• 1/2 cup chive and onion cream cheese spread
• 1 egg, beaten
• 2 cups Minute White Rice
• 1 can (15 1/4 oz) corn with red and green peppers, drained
• 1 cup Four Cheese Mexican Style shredded cheese
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, cilantro and ¾ cup of shredded cheese. Pour into greased 1 ½ quart baking dish. Sprinkle with remaining cheese. Bake -cheese will be lightly browned.