Thursday, July 3, 2014

Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

  • 1/2 cup chive and onion cream cheese
  • 1 egg, lightly beaten
  • 2 cups Minute white rice, cooked
  • 1 can (15 1/4 oz) corn with red and green peppers, drained
  • 1 cup Four Cheese Mexican Style shredded cheese, divided
  • 2 Tbsp chopped cilantro
  1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
  2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
  3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy
Time: 10-15 minutes prep, 20-25 minutes baking
Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication

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