Recipe Detail

Cheesy Rice & Corn Casserole

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Number of Servings:


  1. 1/2 cups - chive & onion cream cheese spread
  2. 1 - egg lightly beaten
  3. 2 cups - cooked minute white rice
  4. 1 cans - Mexi-corn drained, 15.25 oz.
  5. 1 cups - four cheese Mexican style shredded cheese divided
  6. 2 tablespoons - fresh cilantro chopped


Preheat oven to 375°F. Mix cream cheese spread and egg in large bown until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.
Pour mixture into greased 1 and 1/2 quart 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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