Cheesy Rice and Corn Casserole
This comforting baked dish combines fluffy rice with sweetcorn and colourful peppers, all bound together with a creamy, cheesy mixture. Fresh cilantro adds a bright note. It bakes until golden and bubbly, resulting in a satisfying lunch or snack option that comes together quickly.
Ingredients
- 1/2 cup chive & onion cream cheese
- 1 egg, lightly beaten
- 2 cups minute cooked white rice
- 1 (15 1/4 ounce) can corn mixed with chopped peppers, red and green, drained
- 1 cup shredded mexican cheese, divided
- 2 tablespoons chopped fresh cilantro
Method
- Set your oven to heat to 375.
- In a large bowl, combine the chive and onion cream cheese with the lightly beaten egg until smooth. Add the cooked rice, the drained corn and peppers, 3/4 cup of the shredded Mexican cheese, and the chopped cilantro, mixing thoroughly.
- Transfer the combined mixture into a greased 1 1/2 quart baking dish. Evenly scatter the remaining 1/4 cup of shredded cheese over the top.
- Place in the oven and bake for 20 - 25 minutes, until the surface cheese has melted and turned a light golden brown.
Nutrition (per serving)
Sodium425900 mg
Recipe details
CategorySnack
Authorsmiles4u
