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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    This hearty casserole gets its zip from a delicious blend of cheeses

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    February 18, 2012

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